Vegan Panna Cotta

Vegan Panna Cotta 3 Styles

This is an italian classic Dessert loved around the world. Is easy to prepare and can be garnished in millions of different ways. We present it here in three different styles, all gluten free.

Light Vegan Panna Cotta
Ingredients*:

  • 400 ml soy cream
  • 200 ml plant based milk
  • 40 ml maple syrup
  • 1 vanilla pod or 2 tsp vanilla extract
  • agar-agar 1 tps

To Garnish

  • Maple Syrup
*6 Portions - Cupcake size

Vegan Panna Cotta with Fruit Coulis
Ingredients*:

  • 400 ml soy cream or coconut cream
  • 200 ml plant based milk
  • 40 ml maple syrup
  • 1 vanilla pod or 2 tsp vanilla extract
  • agar-agar 1 tps
  • 3 Blackberries

Fruit Coulis

  • 200 gr blackberry 
  • 40 gr sugar
  • 4 tsp lemon juice 
*6 Portions - Cupcake size

Indulgent Vegan Panna Cotta
Ingredients*:

  • 400 ml coconut cream
  • 200 ml plant based milk
  • 40 ml maple syrup
  • 1 vanilla pod or 2 tsp vanilla extract
  • agar-agar 1 tps
  • 3 Raspberries

Fruit Coulis

  • 200 gr blackberry 
  • 40 gr sugar
  • 4 tsp lemon juice 
  • 75 gr of your Favorite Dark Chocolate Block
*6 Portions - Cupcake size

Light Vegan Panna Cotta Recipe

Start adding the Agar-Agar to the plant based milk. Wait until it dissolve into the milk.

Make an incision with a knife perpendicular to the vanilla pod. Open the pod slightly with your fingers. Scrape out the vanilla seed using the back of your knife blade.

Add all the ingredients into a heavy saucepan (add to the pan both the scrapped vanilla seeds and the vanilla pod).

Place the heavy saucepan over medium heat.

Whisk occasionally and bring to the boil. Keep stirring and let the liquid boil for two minutes.

Remove the pan from the heat and pour the liquid into your molds. We used a silicon cupcake-muffin molds, if you have some use them as it will be easier to unmold the panna cotta once completely set (if you don’t have any don’t worry we have a little trick anyway). 

Once cool to touch leave the panna cotta in the fridge for at least two hours.

Place the mold upside down on your serving dish and gently press in the middle to unmold. If you are not using silicon mold, prepare in a pan some hot water and dip the mold into the water for few seconds before putting it upside-down on your serving dish to unmold the panna cotta. If you have a gentle touch, you can alternatively  unmold simply pulling from the surface the sides of the panna cotta letting some air in. Hold the mold perpendicular to the dish while you do this and turn it upside-down to unmold.

Serve cold with some maple syrup.

 

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Start adding the Agar-Agar to the plant based milk in a heavy saucepan. Add all the remaining ingredients (in this case we just add the scraped vanilla seeds). 

Whisk well until all the seeds spread evenly and it looks homogeneous.

You want to keep aside approx. 1/3 of the liquid.

Place the heavy saucepan with 2/3 of the liquid over medium heat.

Whisk occasionally and bring to the boil. Keep stirring and let the liquid boil for two min.

Remove the pan from the heat and pour the liquid into your molds. You should not fill them completely, we want to leave some space to insert the blackberry in the center. 

Let the panna cotta cool for 10-15 minutes. Add the Blackberry in the middle of the panna cotta, pushing it down gently, once you see a superficially thin layer on top of the panna cotta. Let it cool completely.

In the meanwhile prepare the remaining 1/3 of the liquid you left aside. You follow the same procedure as before, Bring to the boil, keep stirring and after 2 minutes remove from the heat and pour it into the mold, covering the fruit.

Let cool, and leave in the fridge for a minimum of two hours.

While the panna cotta set in the fridge we prepare the fruit coulis

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Fruit Coulis Recipe

Place a heavy saucepan on the heat and add the blackberries. Keep the pan on medium heat.

Sear the fruit stirring.

Add the sugar and lemon juice and keep stirring, the fruit will start to release some water.

Stir with a spoon pressing gently the fruit. Keep doing this until the fruit releases most of its liquid.

Remove the pan from the heat. Place a strainer on a medium size bowl, and with the help of a spoon press on the fruit to drain all the liquid.

Let cool and leave in the fridge until ready to serve (if you are preparing the coulis the day before you are serving you need to cover it, or it will naturally form a superficial thin gel).

Garnish

Follow the instruction on the previous recipe to unmold your panna cotta and serve cold.

You can pour the Blackberry coulis on top in front of your guest or client, or just before serving. 

Indulgent Vegan Panna Cotta

Tempering chocolate

In this recipe to create some creative chocolate cases we are using the seeding method. 

Start placing a pan with water on the heat. 

Position a second larger bowl on top. Add 50 gr of the chocolate into the bowl (if you need to scale the recipe keep in mind that you need to melt 2/3 of the chocolate first and then add the remaining 1/3).

Don’t allow the water to boil, and make sure that no water enter in the chocolate bowl.

Stir the chocolate until is all melted and smooth. As soon as the chocolate is smooth remove from the heat and from the water bath.

Add the remaining 25 gr (1/3) of the chocolate and mix with a spoon or a spatula. The chocolate will melt while you are stirring.

Watch the video to see how we create our chocolate cases, or get creative and make the case that better suit the style you want to give to your dessert.

With the help of muffin liners we create a chocolate case dripping on top the chocolate. Let the chocolate cool and if you live in a hot country or is really hot  weather keep in the fridge until you serve.

 

Indulgent Panna Cotta Recipe

The steps to make the Panna cotta are the same as the previous one, so read the section Vegan Panna Cotta with Fruit Coulis Recipe and just use the raspberries instead of the blackberries in the recipe. For a richer dessert substitute the coconut cream to the lighter soy cream.

To garnish use the tempered chocolate cases that you previously prepared. Using a small spatula, or carefully your hands, place the panna cotta on the chocolate cases. Pour the fruit coulis on top of the panna cotta and serve.

Let’s change the world today one dessert at the time.

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