Vegan Panna Cotta
Servings: 12 small servings
For the panna cotta
- 400 g (13.5 oz) any vegan whipping cream if you can't find that, then coconut cream or coconut milk
- 200 g (0.8 cups) any plant milk soy, almonds, oats, rice, etc
- 60 g (5 tbsp) sugar if your vegan whipping cream is already sweetened then you only need half the sugar
- 6 g (2 tsp) agar powder read instructions on the back of your agar package, different brands require different quantities.
- 1 tsp vanilla extract
For the topping
- 500 g (17.5 oz) fresh berries strawberries, blueberries, raspberries, etc.
- 4 tbsp sugar
- In a sauce pan, add all the ingredients for the panna cotta and whisk till the agar agar is dissolved. On medium heat, bring to a boil for 4 times, while whisking continuously. This means, every time the liquid boils, take it away from the heat, then when it stops boiling put it back on, until it boils again. Repeat this 4 times. This is necessary to activate the agar agar.
- Pour the hot liquid into silicone molds, in small jars, or in small glasses, and let set in the refrigerator for at least 2 hours.
- Serve the panna cotta:- If you made it in silicon molds, then first go around the edge of the panna cotta with a small knife, then gently take it out of the mold, one by one, and flip it upside down on a plate. Cover with your favourite topping.- If you made it in jars or glasses, go ahead and pour your topping on top of the panna cotta directly in the jar or glass.- We like to serve panna cotta with a bright red topping of strawberry syrup or raspberry syrup and some fresh berries on the side.
For the strawberry or raspberry topping
- In a sauce pan, add your fruit of choice and the sugar. Let simmer for about 5 minutes, adding a dash of water or lemon juice if necessary. When the fruit is soft, blend it, then let cool down and pour it over the panna cotta.You can leave some of the fresh fruit aside to garnish the plates.
