Vegan Panna Cotta Recipe
HOMEMADE WITH VANILLA, VEGAN CREAM, TOPPED WITH A BERRY COMPOTE
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Ingredients
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Panna Cotta
Berry Compote
To Finish
Method
Panna Cotta
- 1
Prepare liquids
In a medium saucepan, combine 2 cups canned coconut milk, 1 cup plant-based cream, 1 tablespoon granulated sugar, 2 tablespoons maple syrup and a pinch of sea salt. Whisk gently to combine.
- 2
Bloom agar
Sprinkle 1.5 teaspoons agar-agar powder evenly over the surface of the liquid mixture and let sit 3–5 minutes. This helps the agar hydrate before heating.
- 3
Simmer and dissolve agar
Place the saucepan over medium heat. Stir constantly and bring to a gentle simmer (do not boil vigorously) and maintain a simmer for 2–3 minutes, continuing to whisk so the agar fully dissolves. Taste and adjust sweetness if needed. Remove from heat and stir in 2 teaspoons vanilla extract.
- 4
Strain (optional) and pour
For an extra-smooth panna cotta, strain the warm mixture through a fine-mesh sieve into a heatproof measuring cup or bowl. Pour the mixture into 6 (4–6 oz) ramekins or molds, filling evenly.
- 5
Chill
Let the ramekins cool at room temperature for 15–20 minutes, then transfer to the refrigerator. Chill undisturbed for at least 3 hours, or until set (up to 6 hours for a firmer set).
Berry Compote
- 6
Combine ingredients
In a small saucepan, combine 2 cups berries, 2 tablespoons sugar, 2 tablespoons water and 1 tablespoon lemon juice.
- 7
Cook
Place over medium heat and cook, stirring occasionally, until the berries release juices and the mixture gently thickens, about 6–8 minutes. If you prefer a smoother compote, gently mash some berries with the back of a spoon or a potato masher.
- 8
Finish and cool
Remove from heat and stir in 1/2 teaspoon vanilla extract if using. Allow the compote to cool to room temperature; it will thicken slightly as it cools. Taste and adjust sweetness or lemon to balance.
To Serve
- 9
Remove panna cotta from ramekins if desired by running a thin knife around the edge and inverting onto serving plates, or serve directly in the ramekins.
- 10
Spoon 2–3 tablespoons of berry compote over each panna cotta. Garnish with fresh berries and a mint leaf if using.
- 11
Serve chilled. Leftover panna cotta and compote can be stored covered in the refrigerator for up to 4 days.