This is a luscious, creamy and buttery dessert that’s also ridiculously easy to make. There is a perfect balance of rich, salty, sweet and savory here and the texture is beautifully silky and smooth. Although I’ve topped it off here with a vegan butter and brown sugar sauce, any kind of sauce or fruit and any flavor can be used or infused into the panna cotta itself during the very minimal five-minute cook time.
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VEGAN PANNA COTTA WITH BROWN SUGAR SAUCE
- Yield: 2 servings
Ingredients
- 1 can of full-fat coconut milk
- 1 tsp powdered agar
- 1/4 tsp salt
- 1 TB raw agave
- 1 tsp organic liquid lecithin
- 2 TB Earth Balance
- 1 TB brown sugar
Instructions
- Place the coconut milk in a small saucepan over medium heat. Whisk until well emulsified and bring to a small boil. Add in the agar, salt and agave and whisk for about 2 minutes. Add in the lecithin, whisk again, and remove from the heat.
- Pour into ramekins with lids or custard cups (grease with a little cooking spray or brush with oil first) and place in the refrigerator to gel overnight.
- To serve, slide a knife around the panna cotta, then place a plate on top of it. Flip it upside-down to release the panna cotta onto the plate.
- In a small cast-iron pan, heat the vegan butter and brown sugar over medium-low heat until it starts to slightly caramelize. Drizzle the sauce over the panna cotta and serve immediately.
Angry Asian says
i adore panna cotta, it's been a very long time since i've made it. i've always used regular gelatin but i do have agar available to use… i'm assuming it works the same as gelatin?
erinwyso says
Angry Asian: yes, it's the same concept, but I believe that you may have to simmer the gelatin in a tiny bit of water to soften it as a first step.
Kier says
Yum! I just bought some agar the other day for the first time and made some really delicious cheese with it.
What does the lecithin do in this recipe? I've never worked with that before.
erinwyso says
Kier: the lecithin acts as an additional binder here, but also infuses the panna cotta with a rich and buttery taste. It's not a crucial ingredient here, but if you have some already on hand, it definitely enhances the flavor and texture.
Anna says
Can I use powdered lecitin instead?
erinwyso says
Anna, I haven’t tried this with powdered lecithin, so I can’t say for sure. But if you try with good results, I’d love to know!
T says
Vegan panna cotta? Say what!? This looks amazing!
Christine says
This looks incredible!
Stephanie, The Recipe Renovator says
Mmmmm. This looks like you have created a wonderful firm texture, and the topping looks fantastic.