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Happy Monday!
Panna cotta has always been one of those desserts that I absolutely loved but only ate a handful of times (maybe not even). Nobody ever used to make it at home, it was more of an after-dinner treat at restaurants, but then again we’ve never gone to restaurants much.
I’ve always been a huge fan of rich, silky pudding-like desserts, think custard, chocolate pudding, rice pudding, crème caramel, crème brûlée, panna cotta. So now that I’m not eating dairy and eggs anymore I’m going through all of them, trying to recreate them in plant-based and healthier versions! Some are easier than others. For this panna cotta I’ve made so many tests that I’ve literally eaten 1 or 2 of these every day for 2 weeks straight, last month. Not even kidding. Not complaining, though 😀
I’m finally happy with the results! Originally I wanted to make a fruit jelly to go with the panna cotta but in the end I decided that a simple berry sauce was much better. I love the colors and the texture, too (not crazy about jelly stuff in general). Plus it’s super quick to make and tastes amazing (I mean, we’re talking about berries here, so obv.)
Hope you give it a try and love it!
PANNA COTTA WITH BERRY SAUCE {vegan + gluten free}
by Marta Giaccone
Recipe
3 medium or 6 small desserts
prep time: 10 mins, cook time: 20 mins, total: 30 mins + fridge time
Panna cotta
1 cup / 250 ml coconut milk (if using from a tin, mix water and solid part)
½ cup / 125 ml unsweetened plant based yoghurt
4 tbsp maple syrup (or other sweetener)
seeds of a vanilla pod or 1 tsp vanilla extract
4 tbsp / 40 gr corn starch (or other starch)
1 cup / 250 ml almond milk
Method
- Combine the first 4 ingredients in a medium pot and heat up over a medium-low flame.
- Put starch in a bowl, add milk gradually and whisk until you have a paste (you may need to help with your (clean!!) fingers to feel if there are any lumps).
- Pour starchy milk over warm coconut milk mixture, bring to a boil, then whisk continuously for 10 minutes, always over a medium-low flame.
- Pour the mix in your molds of choice (I suggest using Teflon-coated ones) and transfer to the fridge. Let firm up overnight.
- When ready, warm up your molds with your hands or by dipping them (just halfway in!) in a bowl with some hot water. Holding a mold vertically turn it slowly checking that the panna cotta is detaching itself from the edges of the mold. Cover with a small plate, turn upside down, warm the top some more, then carefully slightly shake it to loosen the top. Repeat with the others.
- Serve cold, topped with some berry sauce (recipe below).
Berry sauce
heaping 1 cup / 150 gr fresh or frozen berries
juice of ½ lemon
1 tbsp maple syrup (or other sweetener)
Method
- Combine all ingredients in a small pot over medium-low heat, covered, and cook for 5 minutes. Stir from time to time. At this point the berries should have melted. Uncover and let cook again for about 5 minutes or until desired consistency. Let cool before pouring over the panna cotta (they may melt otherwise!)
