Vegan Panna Cotta
ItalianDessertsvideono bakecreamyspecial occasiongluten free
Recipe by Nikoleta · @surovadcerka
Agar agar is not gelatine and it doesn't behave like it. It has to actually boil to activate — a gentle warming won't set anything — and once it does set it holds much more firmly, which is why the quantities here are small and worth measuring properly rather than eyeballing.
Bring the coconut milk, plant milk, sugar, agar and vanilla to a boil, then let it simmer three to four minutes before it goes into the moulds. Oil the moulds lightly first; it's the difference between a panna cotta that turns out cleanly and one you eat out of the ramekin.
Coconut milk is what makes it creamy despite having no dairy at all. Four servings, 25 minutes of work, and three to four hours in the fridge.
Ingredients
panna cotta
- 350 g Coconut milk (or plant-based whipping cream)
- 250 g Plant-based milk (pea for best taste)
- 50 g Granulated sugar
- 3 1/2 g Agar agar powder
- 7 g Vanilla paste
- Neutral oil (canola or sunflower) for greasing
topping
- 200 g Fresh or frozen fruit (or fruit purée)
- 6 g Cornstarch
- Sugar, to taste
- Lemon juice, to taste
How to make it
- In a medium-sized pot, whisk together coconut milk, plant milk, sugar, agar agar, and vanilla until the cream is well combined.
- Place the pot over medium heat and slowly bring the mixture to a boil. When the cream starts to bubble, reduce the heat and let it simmer for 3-4 minutes.
- Pour the cream into lightly oiled ramekins or molds - you'll need about 4 ramekins with a diameter of approximately 10 cm.
- Refrigerate the molds for at least three to four hours or until the vegan panna cotta sets completely.
- Meanwhile, cook your fresh or frozen fruit in a smaller pot with a little starch for thickening. Depending on the type of fruit, adjust the sugar and lemon juice to achieve a sweet but fresh taste.
- Once set, gently separate the panna cotta from the sides of the mold with the tip of a knife, then tilt the panna cotta 90 degrees so that part of it separates from the mold and reveals a piece of the bottom.
- Turn out the vegan panna cotta onto a plate, add the fruit puree, and serve.
Nutrition
285Calories
3 gProtein
27 gCarbs
19 gFat
1 gFiber
per serving
