Panna cotta is one of the easiest and most versatile desserts you can make, especially when pairing it with seasonal fruit. Edible flowers and herbs provide endless variations. But if you're vegan, using dairy and the gelatin traditional recipes call for is a no-go. In place of gelatin, you can use agar powder — derived from red algae — which releases agarose, a gelatinous polysaccharide, and agaropectin when boiled, giving the liquid structure.
Instructions
Panna Cotta
3 cups unsweetened plant-based milk (such as coconut, soy, almond or cashew)
4 tablespoons maple syrup
1 teaspoon agar powder*
½ teaspoon vanilla paste or extract
In a medium-sized pot, add all of the ingredients and stir frequently over medium heat. Bring the mixture to a boil and immediately remove from heat. Pour equal amounts into 5-ounce ramekins or small stemless wine glasses. Refrigerate 2 to 4 hours until firm.
Jelly Top
1 cup fruit juice or steeped herbal or fruit tea
1 tablespoon maple syrup, to taste
½ teaspoon agar powder*
In a small pot over medium heat, bring all ingredients to a boil, stirring frequently. Remove from heat and allow to cool for 10 to 15 minutes. Pour the jelly evenly over all of the chilled panna cottas. Return to the refrigerator for another hour to set the jelly.
Serve as is or garnish with fresh fruit and edible flowers.
*When using agar powder, a little goes a long way. It has a tendency to produce a more solid gel with less jiggle and may not set well when combined with acidic fruit or a liquid that has a lot of additives and thickeners.
