📝 About This Recipe
Indulge in a plant-based reimagining of the classic Italian 'cooked cream' that sacrifices none of the luxury or wobble of the original. This vegan version utilizes the magic of agar-agar and the richness of full-fat coconut milk to create a velvety, melt-in-your-mouth texture infused with aromatic vanilla bean. Topped with a vibrant, tart raspberry coulis, it is a sophisticated, refreshing dessert that proves dairy-free can be truly decadent.
🥗 Ingredients
Panna Cotta Base
- 14 ounces Full-fat coconut milk (one full can, shaken well)
- 1 cup Unsweetened almond or cashew milk (creamy variety preferred)
- 1/3 cup Granulated cane sugar
- 1.5 teaspoons Agar-agar powder (do not substitute with flakes unless adjusting quantity)
- 1 whole Vanilla bean (split and seeds scraped)
- 1 teaspoon Vanilla extract (high quality)
- 1 pinch Sea salt (to balance the sweetness)
Raspberry Coulis
- 1.5 cups Fresh or frozen raspberries
- 2 tablespoons Maple syrup (or agave nectar)
- 1 teaspoon Lemon juice (freshly squeezed)
- 1 tablespoon Water
Garnish
- 6-10 pieces Fresh raspberries
- 4-6 sprigs Fresh mint leaves
- 1 tablespoon Toasted coconut flakes (optional for crunch)
👨🍳 Instructions
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1
Lightly grease 4 to 6 ramekins or panna cotta molds with a neutral oil (like grapeseed) to ensure easy removal later.
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2
In a medium saucepan, combine the coconut milk, almond milk, sugar, and the pinch of sea salt.
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3
Split the vanilla bean lengthwise and scrape out the seeds with the back of a knife; add both the seeds and the empty pod to the saucepan.
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4
Whisk in the agar-agar powder while the liquid is still cold to prevent clumping.
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5
Place the saucepan over medium heat and bring the mixture to a gentle simmer, whisking frequently to ensure the sugar and agar-agar dissolve completely.
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6
Once simmering, reduce the heat to low and let it cook for exactly 4-5 minutes. This 'activation' time is crucial for the agar-agar to set properly.
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7
Remove from heat and stir in the liquid vanilla extract. Remove and discard the vanilla bean pod.
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8
Let the mixture cool in the pan for about 5-8 minutes, then pour carefully into your prepared ramekins.
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9
Allow the ramekins to sit at room temperature for 20 minutes before transferring them to the refrigerator to set for at least 3-4 hours (or overnight).
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10
While the panna cotta sets, prepare the coulis by combining raspberries, maple syrup, lemon juice, and water in a small pot over medium heat.
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11
Simmer the berries for 5-7 minutes until they break down, then press the mixture through a fine-mesh sieve to remove seeds.
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12
Chill the raspberry coulis in the refrigerator until you are ready to serve.
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13
To unmold, run a thin knife around the edge of the ramekin or dip the bottom of the mold in warm water for 5 seconds, then invert onto a dessert plate.
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14
Spoon the chilled raspberry coulis over the panna cotta and garnish with fresh berries, mint, and coconut flakes.
💡 Chef's Tips
Always use agar-agar powder rather than flakes for this recipe; if using flakes, you will need triple the amount and a longer simmer time. Ensure the mixture reaches a full simmer for several minutes, as agar-agar only activates at high temperatures (approx 185°F/85°C). For an even richer texture, use only coconut cream (the thick part at the top of the can) instead of the thin liquid. If your panna cotta is too firm, you used too much agar; if it doesn't set, you can re-boil the mixture and add a tiny bit more powder. To avoid a 'skin' forming on top, you can place a piece of parchment paper directly on the surface of the liquid in the ramekin.
🍽️ Serving Suggestions
Pair with a glass of chilled Prosecco or a light Moscato to complement the fruity acidity. Serve alongside a crisp almond tuile or vegan shortbread cookie for a textural contrast. A dusting of matcha powder on top can provide an earthy balance to the sweet vanilla and coconut. For a winter variation, swap the raspberry coulis for a warm spiced orange and star anise reduction. Serve in elegant martini glasses if you prefer not to unmold the dessert.