For anyone that has a sweet tooth especially after a meal, panna cotta is a very simple but tasty dessert that satisfies those cravings. This is a popular Italian dessert that literally translates to ‘cooked cream’. Of course, traditionally this recipe calls for gelatin and dairy cream but there is a vegan answer to almost everything on the planet today and we couldn’t live in better times for this.
I have tried a panna cotta that was too runny (made with canned coconut milk) and a panna cotta that was too stiff. These are the mistakes you want to avoid. In order for it to be somewhere in the middle, my tip is to watch how much agar agar you put in the recipe and perhaps change the base. This is why we have opted here to go for almond milk rather than coconut milk, a more subtle and sweet taste.
Usually I have seen panna cotta’s done with a vanilla couli or berry couli. We wanted to try something different and went with a mandarin couli. And it was divine.
The method is simple and quick and the only thing to wait for is the setting time. I advise for you to do this recipe in the morning so you have a dessert for lunch or in the early afternoon so it will be ready in the evening.
-500ml almond milk (or any other milk of choice)
-3 teaspoons agar agar flakes
-40g coconut sugar
-Vanilla pod or a few drops of vanilla essence
Mix agar agar flakes with 2 tablespoons of water. Keep it aside.
Bring the milk with sugar and vanilla to boil.
Stir in the agar agar once it has boiled and boil for a further 2 minutes.
Remove from the heat and wait for it to cool slightly. Strain if there is any bits around.
Pour into panna cotta shaped moulds, or into glasses and chill for 4 hours in the fridge for it to set.