vegan panna cotta

This Vegan Panna Cotta is not only creamy, but velvety. It is a silky smooth cooked cream that just melts in your mouth. Making this vegan Italian dessert requires little effort, but delivers a stunning result. If you find panna cotta with agar agar stiff and firm, you will love this recipe.

Vegan Panna Cotta (Way Better Than With Agar Agar!)

Canned coconut milk (light

Dairy-free milk (I used almond milk)

White sugar

Corn starch

tsp Vanilla extract

Frozen mixed berries

Water

Cane sugar or coconut sugar

tsp Cinnamon

Tbsp Corn starch

Measure up all ingredients. Shake your coconut milk can (stored in room temperature).

Take a saucepan and warm up full-fat coconut milk and sugar on medium heat.

Take a small bowl and mix dairy-free milk and cornstarch and add it to the saucepan once the sugar has been dissolved. Add vanilla extract. If you add it without pre-mixing it might get lumpy. Better be safe than sorry.

Cook it on medium heat until cornstarch is activated and the cream has thickened. It should be similar to a slow-flowing paste. It took me approx. 10 minutes. Check out our video to see the consistency better.

Pour the mixture to 8 serving bowls (1/3 cup each).

Prepare the berry sauce (or your favorite topping), while the panna cotta is set in the fridge. I cool them first on the kitchen counter and only place them in the fridge when they are not hot to the touch any more.

How to serve panna cotta? You can serve them in glasses topped with the berry sauce. I also like using silicone muffin tins so I can flip them out to a plate and top with the berry sauce there.

Vegan Panna Cotta

Take a saucepan and add mixed berries (blackberries, raspberries, red currant, black current), water and coconut sugar. Bring it to boil.

When the berries are soft, use an immersion blender to blend it to a sauce. (If the berries were frozen, they will soften even quicker.)

Finally, add cinnamon and cornstarch and bring it to boil to activate the starch. It will thicken to a slow-flowing sauce that is perfect to top your panna cotta. It took me approx. 10 minutes.

Mixed Berries Sauce

https://content.jwplatform.com/videos/djDZ4oRI.mp4

Vegan Panna Cotta (No Agar Agar!)

Recipe for a vegan Coconut Panna Cotta made out of coconut milk! Topped with a wonderful Blueberry Topping. So rich and creamy!

Coconut Panna Cotta with a Blueberry Topping

oz full-fat coconut milk

agar powder

white sugar ((make sure it's vegan))

blueberries

maple syrup

In a pot, heat the coconut milk, the agar powder,&nbsp;and the white sugar.

Bring it a boil, then reduce the heat. Let it simmer for about 2-3 minutes after that.

Pour it into your dishes and let it cool off before placing it in the fridge for at least 4 hours. (You could also make this the day before and leave it in the fridge overnight - This is what I did)

To make the blueberry topping, heat the blueberries in a small pot and add in the maple syrup. Let it cook for about 5 minutes until soft and saucy.&nbsp;

Top the Coconut Panna Cotta with the Blueberry topping before serving and enjoy!

Rich and creamy vegan panna cotta with vibrant mixed berries! A beautiful dessert that’s SO quick and easy to make with just 1 pan and 6 ingredients!

Vegan Panna Cotta with Mixed Berries

(14 oz.) can full-fat coconut milk

maple syrup rice

tsp vanilla extract

tsp sea salt

tsp agar agar powder ((not flakes*))

berries

mint leaves

PANNA COTTA: Set out four small glasses, mason jars, or stemless wine glasses (we like small Weck jars // if adjusting the default number of servings, use fewer or more containers).

To a small-medium saucepan, add coconut milk, maple syrup (or brown rice syrup), vanilla, and salt and whisk to combine. Bring to a gentle boil over low-medium heat.

Once boiling, reduce heat to low, sprinkle in agar agar powder, and immediately whisk well. Let simmer for 2 minutes, whisking frequently.

Next, divide the mixture evenly between the glasses (~1/2 cup each) and place them in the refrigerator to set for at least 25-35 minutes, or until slightly bouncy to the touch.

BERRIES: Just before serving, prepare the berries. If using frozen berries, defrost in a small saucepan or in the microwave until no longer cold. If using fresh berries, place in a small saucepan and cook over low-medium heat, stirring occasionally, until a little bubbly and tender when pierced with a fork. Taste for sweetness, adding a little maple syrup if desired (we didn’t add any).

When ready to serve, top panna cotta with warmed mixed berries and (optionally) fresh mint leaves and enjoy!

Store leftover panna cotta in the refrigerator for up to 3-4 days. Not freezer friendly.

https://www.youtube.com/watch?v=fSJUb_iNoKQ

Rich and creamy vegan panna cotta with vibrant mixed berries! A beautiful dessert that’s SO quick and easy to make with just 1 pan and 6 ingredients!

Full Recipe: https://minimalistbaker.com/vegan-panna-cotta-with-mixed-berries/

Panna cotta is an Italian dessert traditionally made from cream, sugar, gelatin, and flavors such as coffee or vanilla. The mixture is usually heated, poured into a mold, and allowed to set, which creates a thick, rich, and creamy dessert. This is our inspired, plant-based version!
 
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Vegan Panna Cotta with Mixed Berries | Minimalist Baker Recipes

A delicious vegan take on classic Italian panna cotta. A creamy, dairy-free moulded pudding served with sweet strawberry coulis. This light dessert is perfect for summer!

cornstarch (cornflour)

agar-agar powder (not agar flakes)

soya milk

caster sugar

oz coconut cream (or canned full-fat coconut milk *see notes)

vanilla bean paste (or vanilla pod)

sea salt

strawberries

lime juice

water

Add the cornstarch and agar agar powder to a small bowl with 4 tablespoons of the soya milk and stir well. Set aside. If using a whole vanilla pod, slice it down the middle and scrape out the seeds.

Add the remaining soy milk and caster sugar to a saucepan on medium heat and stir for a couple of minutes until the sugar has dissolved. Add the coconut cream, vanilla bean paste (or vanilla pod with the scraped out seeds), and salt to the saucepan and continue to heat until simmering.

Add the cornstarch paste to the saucepan and simmer for another 3-4 minutes, whilst continuously whisking to ensure that it does not burn to the bottom of the pan. The mixture will thicken to a runny custard consistency.

Pass the mixture through a sieve and distribute it between 4 silicone molds, or add to serving jars. Allow them to cool to room temperature for about 15 minutes before transferring them to the fridge to set for 2 hours.

Meanwhile, follow the instructions to prepare the strawberry coulis. When the panna cotta has set, remove them from their molds by very gently pushing in the edges of the silicone mold, they should pop out after a little coaxing.

Vanilla Panna Cotta

Add the strawberries, sugar, cornstarch, water, and lime juice to a blender, or use an immersion blender to blitz them until smooth.

Add the mixture to a saucepan and cook for 4-5 minutes over medium heat. Stir the mixture constantly with a whisk or rubber spatula to prevent it from burning to the pan. Once thickened, remove it from the heat and allow it to cool to room temperature for 30 minutes before serving.

Serve the panna cotta with some strawberry coulis drizzled on top.

Strawberry Coulis

This panna cotta will last in an airtight container in the fridge for 4-5 days.

Storage

https://www.youtube.com/watch?v=IqAqe0qybJg

This vegan panna cotta is so easy to make with just 7 ingredients. A dairy-free take on a classic Italian dessert but made using agar and no gelatin. This light and creamy pudding is the perfect vegan dessert for a dinner party or special occasion!

Get the full recipe here: https://www.addictedtodates.com/vegan-panna-cotta/

In this video:
Panna Cotta Mould Set: https://amzn.to/3Ai6vFk

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Vegan Panna Cotta with Strawberry Sauce

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The most viewed vegan panna cotta recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine