Vegan Panna Cotta with Berry Sauce
Indulge in the creamy, dreamy delight of Vegan Panna Cotta with Berry Sauce—a plant-based take on the classic Italian dessert that's as luscious as it is guilt-free. This elegant recipe combines the smooth richness of full-fat coconut milk and almond milk with the magic of agar agar for a perfectly set, dairy-free treat. Sweetened naturally with maple syrup and infused with vanilla, it’s light yet decadent. Top it off with a vibrant mixed berry sauce bursting with fruity flavor, thickened to perfection with a touch of cornstarch and brightened by lemon juice. Ready in just 25 minutes of prep and cooking time, this stunning dessert is perfect for dinner parties or intimate gatherings. Impress your guests with its silky texture, beautiful presentation, and irresistible balance of sweetness and tanginess!
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 400 ml coconut milk (full fat)
- 200 ml almond milk
- 1.5 teaspoons agar agar powder
- 60 ml maple syrup
- 1 teaspoon vanilla extract
- 1 pinch pinch of salt
- 300 grams mixed berries (fresh or frozen)
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch
- 2 tablespoons water
- 2 tablespoons sugar
Instructions
In a medium saucepan, combine the coconut milk, almond milk, maple syrup, vanilla extract, and a pinch of salt.
Sprinkle the agar agar powder evenly over the liquid in the saucepan and whisk to combine.
Place the saucepan over medium heat and bring to a simmer, stirring frequently. Once simmering, continue to cook for 2-3 minutes, stirring to ensure the agar agar dissolves completely.
Remove from heat and let the mixture slightly cool for a minute, then pour into four small ramekins or dessert molds.
Place the ramekins in the refrigerator and allow the panna cotta to set for at least 3 hours or until firm.
To make the berry sauce, combine mixed berries and sugar in a small saucepan over medium heat. Cook until the berries release their juices and soften, about 5-7 minutes.
In a small bowl, mix cornstarch with water to create a slurry. Stir the slurry into the berry mixture along with the lemon juice.
Continue to cook for another 1-2 minutes, until the sauce thickens slightly, then remove from heat and allow to cool.
To serve, run a knife around the edge of each panna cotta and invert onto serving plates. Spoon the berry sauce over the top and garnish with extra berries, if desired.
Nutrition Facts
Calories |
363 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.2 g | 32% | |
| Saturated Fat | 21.3 g | 106% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 112 mg | 5% | |
| Total Carbohydrate | 36.8 g | 13% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 28.1 g | ||
| Protein | 2.9 g | 6% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 130 mg | 10% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 371 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
