Your guests will swoon over this simple yet elegant vegan dessert.
This recipe is from The Vegan Italian Kitchen
- 4 cups full fat soy milk or coconut cream (see tip)
- ¼ cup sugar
- 1½ tsp agar powder
- 1 tsp pure vanilla extract
- 1 tbsp lemon zest
- 1 tbsp limoncello liqueur (optional)
- 2 cups fresh or frozen berries
- 2 tbsp sugar or maple syrup
- Juice of ½ lemon
- Add all ingredients except for the fruit compote to a saucepan and whisk to combine. Bring to the boil over a medium to high heat, and then lower heat, simmering for 4 minutes, stirring occasionally. The simmering will help activate the agar.
- Take off the heat and carefully pour into small moulds or serving glasses. Allow to cool at room temperature for approximately 1 hour to set.
- Refrigerate to chill until ready to serve. If using moulds, invert onto serving plates and chill.
- Make the fruit compote. Place the berries, sugar or maple syrup, and lemon juice into a saucepan and simmer on low for 10 minutes. The berries will break down and thicken as it simmers. If it becomes too dry, add a dash of water. Allow to cool slightly before drizzling over your panna cotta.
- When ready to serve, top each panna cotta with a drizzle of fruit compote (or substitute with a layer of jam instead).
TIP: Panna cotta translates to 'cooked cream' and to replace the cream I suggest using soy milk or coconut cream. Choose coconut cream if you love the flavour or coconut, but if you want something more neutral, choose a full fat soy milk. Both are lovely versions.