Panna cotta

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


  1. 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.
  2. 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.
  3. Refrigerate to chill until ready to serve. If using moulds, invert onto serving plates and chill.
  4. 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.
  5. 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.