4 Ingredient Vegan Panna Cotta

Panna Cotta is a traditional Italian custard dessert, typically made with cream, vanilla, sugar and gelatine. Our vegan version calls for a simple replacement of heavy cream with coconut cream, and gelatine with agar agar powder.If you don’t have agar agar powder available, you can substitute with equal parts of corn starch.
This 4-ingredient recipe is the reminiscent of the authentic Italian panna cotta, with its silky-smooth texture and mild milky sweetness.
Choose from a variety of toppings such as caramel sauce, mango purée, shaved chocolate, sliced fruits or mixed berry sauce.

INGREDIENTS:-

• 400g coconut cream or full-fat coconut milk
• 1 tsp vanilla extract
• 2 tsp agar agar powder (or 2 tsp corn starch)
• 3 tbsp maple syrup

(For the berry sauce)

• 1/4 cup strawberries
• 1/4 cup raspberries
• 1/4 cup blueberries
• 1/4 cup blackberries
• 1 tsp lemon juice
• 1-2 tbsp maple syrup
• 1/2 cup water

INSTRUCTIONS:-

1. Heat a saucepan over medium heat. Combine the coconut cream, vanilla extract, maple syrup and agar agar powder.
2. Using a hand whisker, whisk until the mixture is smooth and lump-free.
3. Bring to a boil, reduce the heat to low and let it simmer for at least 3 minutes (to ensure the activation of the agar agar powder).
4. When the mixture starts to thicken, remove from heat and let it cool for 2-3 minutes.
5. Pour the mixture into 4 ramekins or parfait glasses, dividing them equally.
6. Refrigerate for at least 2 hours or until it. (Note : When you gently wobble the jars, it should sit firm and have a slight bounce.)

(For the berry sauce)

1. Heat a saucepan over medium heat and add water, mixed berries, maple syrup and lemon juice.
2. Bring to a simmer and let it cook for 10 minutes or until the berries turn soft.
3. Turn the heat to low, and using an immersion blender, purée to a smooth consistency. (If desired, you can also leave it chunky.)
4. Close the lid and continue to cook for 3-5 minutes on low heat for the sauce to thicken.
5. Allow the sauce to cool to room temperature. Transfer to a refrigerator and let it sit for about 1 hour.
6. When ready to serve, plate each panna cotta with the berry sauce and garnish with fresh mint leaves.