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Home » Dessert » Vegan Panna Cotta

June 13, 2012

Vegan Panna Cotta

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Vegan Panna Cotta with Brown Sugar Sauce

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

VEGAN PANNA COTTA WITH BROWN SUGAR SAUCE


  • Author: olivesfordinner.com
  • Yield: 2 servings
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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

  1. 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.
  2. 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.
  3. 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.
  4. 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.

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Filed Under: Creamy and Rich, Dessert Tagged With: coconut milk

Reader Interactions

Comments

  1. Angry Asian says

    June 13, 2012 at 2:18 pm

    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?

    Reply
  2. erinwyso says

    June 13, 2012 at 2:24 pm

    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.

    Reply
  3. Kier says

    June 13, 2012 at 2:24 pm

    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.

    Reply
  4. erinwyso says

    June 13, 2012 at 2:32 pm

    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.

    Reply
    • Anna says

      December 20, 2016 at 9:05 am

      Can I use powdered lecitin instead?

      Reply
      • erinwyso says

        December 20, 2016 at 9:57 am

        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!

        Reply
  5. T says

    June 14, 2012 at 2:01 am

    Vegan panna cotta? Say what!? This looks amazing!

    Reply
  6. Christine says

    June 14, 2012 at 2:51 am

    This looks incredible!

    Reply
  7. Stephanie, The Recipe Renovator says

    June 17, 2012 at 4:45 am

    Mmmmm. This looks like you have created a wonderful firm texture, and the topping looks fantastic.

    Reply

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