Vegan Panna Cotta with Blackberry Coulis
Panna Cotta ia an Italian dessert of sweetened cream and thickened with gelatin.
This creamy dessert is very popular in Europe, and it’s served indifferent flavors, like coffee or vanilla.
This recipe uses coconut milk, but you can substitute coconut milk with cream for more traditional recipe.
This desert is is light and delicious and hopefully will become one of your fav.
Ingredients :
1 can coconut milk
2 Tbs coconut condensed milk
1 tsp agar agar ( if you are making traditional recipe, not vegan, you will need I pocket of gelatin)
2 cups blackberries
2 tsp sugar
2 cups dairy-free yogurt ( I used coconut)
1 tsp beetroot powder (optional)
Method:
In a small pan heat coconut milk and coconut condensed milk.
Before the mixture starts to boil add the agar powder. If you are using gelatin look at **notes for instructions. Whisk the mixture until it boils. Lower the heat and keep whisking for another minute.
Leave the mixture to sit and cool for 2 minutes but occasionally whisk to avoid it setting.
Pour the coconut mixture into the glass and set aside for at least 20-30 minutes, then you can move it to refrigerator to speed up the cooling process.
in the meantime, add blackberries and sugar into a small pan. If your blueberries are not releasing juices you may add a little bit water. Cook on a medium heat for about 10-15 minutes. Remove from heat.
Strain blueberries through a sieve, discard seeds.
Let the coulis cool down and then mix with yogurt and beet powder (if using).
When the Panna Cotta is set take it out of the refrigerator and top it with blackberry coulis.
NOTES:
* *If using gelatin: mix the powder with water, just enough water to cover the powder. Let it sit for 10 minutes ( gelatin will be hard ). After 10 minutes place the bowl with gelatin in a bigger bowl filled with hot water. Stir gelatin mixture slowly and wait for gelatin to become liquid again. Then mix it with warm milk mixture. Bring it to a boil and follow the instructions.
***I placed my glasses in a muffin tin on an angle and let the Panna Cotta set. After it was set I placed it on the counter and layered it with Blackberry Coulis.
