Vegan Panna Cotta

Recipe by Nikoleta, vegan cook and author of every recipe in the Tofu app · @surovadcerka

Ingredients

panna cotta

• 350 g coconut milk (canned) (or plant-based whipping cream)
• 250 g plant-based milk (pea for best taste)
• 50 g granulated sugar
• 3.5 g agar agar (powder)
• 7 g vanilla paste
• vegetable oil

topping

• 200 g fresh fruit (or frozen, or purée)
• 6 g cornstarch
• granulated sugar (to taste)
• lemon juice (to taste)

How to make it

1. In a medium-sized pot, whisk together coconut milk, plant milk, sugar, agar agar, and vanilla until the cream is well combined.
2. 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.
3. Pour the cream into lightly oiled ramekins or molds - you'll need about 4 ramekins with a diameter of approximately 10 cm.
4. Refrigerate the molds for at least three to four hours or until the vegan panna cotta sets completely.
5. 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.
6. 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.
7. Turn out the vegan panna cotta onto a plate, add the fruit puree, and serve.

Nutrition