Vegan Vanilla Panna Cotta with Berry Coulis
Vegan Vanilla Panna Cotta with Berry Coulis
Ingredients
For the Vegan Vanilla Panna Cotta
- 2 cups vegan heavy cream
- 1/2 cup granulated sugar
- 2 teaspoons agar-agar powder
- 1/4 cup water
- 1 1/2 teaspoons vanilla bean paste
- 1/8 teaspoon salt
For the Berry Coulis
- 2 cups mixed berries, fresh or frozen
- 1/4 cup water
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla bean paste
For Garnish
- 1/2 cup fresh raspberries
- 4 fresh mint leaves
Instructions
- 1
Pour the vegan heavy cream into a medium saucepan. Add the granulated sugar and whisk to combine until the sugar begins to dissolve.
⏱️ 2 min
- 2
In a small separate bowl, combine the 1/4 cup of water and agar-agar powder. Whisk thoroughly until a smooth slurry forms, ensuring there are no lumps.
⏱️ 2 min
- 3
Add the agar-agar slurry to the saucepan with the cream and sugar. Stir in 1 1/2 teaspoons of vanilla bean paste and the salt.
⏱️ 1 min
- 4
Heat the mixture over medium heat, continuously whisking, until it thickens slightly and is well combined. Bring it to a gentle simmer for 1-2 minutes to activate the agar-agar, but do not boil vigorously.
⏱️ 7 min
- 5
Carefully ladle the panna cotta mixture into four individual molds (such as small bowls or ramekins). Allow them to cool slightly at room temperature for about 15 minutes.
⏱️ 5 min
- 6
Cover the molds with plastic wrap and refrigerate overnight, or for at least 8 hours, to allow the panna cotta to set completely.
⏱️ 480 min
- 7
To prepare the berry coulis, combine the mixed berries, 1/4 cup of water, cornstarch, and lemon juice in a blender. Blend until the mixture is completely smooth.
⏱️ 3 min
- 8
Pour the blended berry mixture through a fine-mesh sieve into a clean saucepan, pressing firmly with a spoon or spatula to extract all the liquid and remove any seeds or pulp.
⏱️ 5 min
- 9
Heat the strained coulis over medium heat, stirring continuously, until it thickens to a sauce consistency, about 5-7 minutes. Remove from heat.
⏱️ 7 min
- 10
Stir in 1 teaspoon of vanilla bean paste into the coulis for added flavor. Let the coulis cool to room temperature before serving, or chill it in the refrigerator.
⏱️ 1 min
- 11
To serve, carefully invert each set panna cotta from its mold onto a serving plate. If needed, briefly dip the bottom of the mold in warm water to help release it.
⏱️ 2 min
- 12
Spoon a generous amount of the prepared berry coulis over each panna cotta. Garnish with fresh raspberries and a small mint leaf before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Vegan Vanilla Panna Cotta with Berry Coulis
Ingredients
For the Vegan Vanilla Panna Cotta
- 2 cups vegan heavy cream
- 1/2 cup granulated sugar
- 2 teaspoons agar-agar powder
- 1/4 cup water
- 1 1/2 teaspoons vanilla bean paste
- 1/8 teaspoon salt
For the Berry Coulis
- 2 cups mixed berries, fresh or frozen
- 1/4 cup water
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla bean paste
For Garnish
- 1/2 cup fresh raspberries
- 4 fresh mint leaves
Instructions
- 1
Pour the vegan heavy cream into a medium saucepan. Add the granulated sugar and whisk to combine until the sugar begins to dissolve.
⏱️ 2 min - 2
In a small separate bowl, combine the 1/4 cup of water and agar-agar powder. Whisk thoroughly until a smooth slurry forms, ensuring there are no lumps.
⏱️ 2 min - 3
Add the agar-agar slurry to the saucepan with the cream and sugar. Stir in 1 1/2 teaspoons of vanilla bean paste and the salt.
⏱️ 1 min - 4
Heat the mixture over medium heat, continuously whisking, until it thickens slightly and is well combined. Bring it to a gentle simmer for 1-2 minutes to activate the agar-agar, but do not boil vigorously.
⏱️ 7 min - 5
Carefully ladle the panna cotta mixture into four individual molds (such as small bowls or ramekins). Allow them to cool slightly at room temperature for about 15 minutes.
⏱️ 5 min - 6
Cover the molds with plastic wrap and refrigerate overnight, or for at least 8 hours, to allow the panna cotta to set completely.
⏱️ 480 min - 7
To prepare the berry coulis, combine the mixed berries, 1/4 cup of water, cornstarch, and lemon juice in a blender. Blend until the mixture is completely smooth.
⏱️ 3 min - 8
Pour the blended berry mixture through a fine-mesh sieve into a clean saucepan, pressing firmly with a spoon or spatula to extract all the liquid and remove any seeds or pulp.
⏱️ 5 min - 9
Heat the strained coulis over medium heat, stirring continuously, until it thickens to a sauce consistency, about 5-7 minutes. Remove from heat.
⏱️ 7 min - 10
Stir in 1 teaspoon of vanilla bean paste into the coulis for added flavor. Let the coulis cool to room temperature before serving, or chill it in the refrigerator.
⏱️ 1 min - 11
To serve, carefully invert each set panna cotta from its mold onto a serving plate. If needed, briefly dip the bottom of the mold in warm water to help release it.
⏱️ 2 min - 12
Spoon a generous amount of the prepared berry coulis over each panna cotta. Garnish with fresh raspberries and a small mint leaf before serving.
⏱️ 2 min