Panna Cotta is a famous italian dessert many of us love. It is usually vanilla flavored with a berry coulis on top and offers a fresh pause during warm summers.
In my journey towards more sustainability as well as compassion, I have come to reduce animal products a lot. Therefore, I have searched for plant-based alternatives so I can keep enjoying some of my favorite foods while gradually changing my eating habits. Whether you are vegan, lactose-intolerant or just curious to discover new recipes, you have come to the right place.
Here are 3 easy and original ways to revisit this classic with plant-based ingredients only !
Basic Vegan Panna Cotta Recipe
The basis of Panna Cotta is quite simple. The main ingredients are milk, cream, sugar and a gelling agent.
Since these recipes are vegan, we will use plant-based milks and creams of our choice. Depending on the type we use, we will end up with a creamier or lighter texture. I love making both so I can choose what I prefer in the moment !
For the gelling agent, we will use agar-agar, a natural powder derived from red algae. It is a bit trickier to use but if we respect the proportions, it will turn out great. Please note that it can contain iodine depending on the way it is processed.
If we want the texture to be creamier, we can add some type of starch powder like corn, rice or arrowroot.
Note : plan to make the Panna Cotta at least 4 hours before serving it so that it has time to cool and solidify properly. Ideally, you want to make it half a day before you enjoy it.
INGREDIENTS
For 4 servings
- 20 cL plant-based cream (0,8 cup)
- 30 cL plant-based milk (1,2 cup)
- 30 g of sugar (optional ~ 1 oz)
- 1 level teaspoon of agar-agar
- 2 teaspoons of arrowroot or any starch powder (optional to make it thicker)
I recommend using organic ingredients whenever possible to be sure we get the maximum health benefits.
If you are vegan, I suggest buying plant based milks enriched with calcium. This way, one serving of panna cotta counts as half or a third of your daily need for calcium depending on your age.
You can usually find all these ingredients in organic shops as well as regular supermarkets.
You can also make the plant-based milk yourself with the nuts that grow in your region.
Note : as long as you respect the general structure, any ingredient is interchangeable within the same category. So feel free to try and create your own variations !
INSTRUCTIONS
- Mix everything in a large bowl, except the starch powder if you use some.
- If you decide to use starch powder, mix it with some pre-heated milk until you make a runny paste.
- In a pan, heat the mixture and slowly add the starch paste if needed, stirring for a few minutes to let it thicken. Then increase the heat and let it boil for at least 30 seconds. This is mandatory for the agar agar to activate, so make sure to respect this step.
- Remove it and pour in 4 cups of your choice. I personaly use glass cups of old yogurts, ramekins or fancier dessert cups.
- Pop into the fridge to cool for two or three hours.
Tip : check after 10 or 15 minutes because it can sometimes separate into 2 phases. If so, stir with a spoon before it solidifies. - Serve cold with toppings of your choice. My favorites are either nuts or fruits depending on the flavor of the Panna Cotta.
3 Delicious Flavored Panna Cotta Variations
These come from experimentations of my own as well as suggestions from family members. Each version has its unique texture and flavor, from rich chocolaty, fresh and fruity, as well as a surprising verbena touch that works wonders.
I hope you enjoy them as much as my family and I do !
CHOCOLATE VEGAN PANNA COTTA WITH POMEGRANATE SEEDS
This is my favorite when I need a chocolate treat. With its rich texture, I find it the perfect alternative to regular chocolate cream.
Ingredients (4 servings)
- 1 big tablespoon of raw cacao powder
- 1/2 teaspoon of cinnamon
- 20 cL cashew cream (0,8 cup)
- 30 cL coconut milk (1,2 cup)
- 30 g of sugar (1 oz)
- 1 level teaspoon of agar-agar
- 2 teaspoons of arrowroot or any starch powder (optional for a creamier texture)
- 1/2 pomegranate for topping
Instructions
If you use arrowroot or other starch powder, start by creating a paste by mixing it with pre-heated milk.
Mix the other powders in a large bowl. Add the milk to blend the powders, then the cream. Start heating the mixture and slowly add the arrowroot paste. Stir for a few minutes while it thickens.
Then increase the heat until it boils and wait at least 30 seconds. Then pour into your cups, put in the fridge and let it cool down.
Serve cold with pomegranate seeds on top.
The fresh sweetness of the pomegranate will complement perfectly the richness and warmth of the cinnamon and chocolate.
VERBENA INFUSED VEGAN PANNA COTTA
Yes, you read that write ! I use verbena leaves for this recipe, and it tastes amazing. Just like a sweet Panna Cotta tea ! My step mum gave me this idea and it turned out to be genius.
Plus, unlike the first recipe, this one contains ingredients that are more locally sourced according to my region. I have been trying to buy mostly local and in season, so it was important for me to create recipes that allow this.
Note : It is the lightest one. If you find it too “gelly”, you can use a thicker cream or add a starch powder following the instructions of the first basic recipe.
Ingredients (4 servings)
- 10 verbena leaves
- 20 cL cashew cream (0,8 cup)
- 30 cL rice milk (1,2 cup)
- 20 g of sugar (0,7 oz)
- 1 level teaspoon of agar-agar
- Roasted hazelnuts (15 minutes in the oven at 180°C/356°F) or fresh raspberries for topping
Instructions
In a pan, heat the milk with the verbena leaves for 5 to 10 minutes to extract the flavors. In the mean time, mix the powders with the cream in a bowl and add to the pan when the infusion is ready.
Stir together and heat until it boils for at least 30 seconds. Turn off the heat and take the leaves out of the mixture with a small strainer or a spoon. Pour into your pots and place them in the fridge to cool down. Once ready, serve cold with the topping of your choice.
Raspberries go very well with this recipe, as well as roasted hazelnuts.
BLACKCURRANT FLAVORED VEGAN PANNA COTTA
Fruits and coulis are usually added as a topping when it comes to Panna Cotta, but I wanted something more full. I happened to have frozen blackcurrants stored from the summer, so I decided to use them to make a 100% fruity Panna Cotta.
I was very pleased with the result, but you can also use any other berry or fruit of your liking.
Ingredients (4 servings)
- 100 g of frozen blackcurrants (adapt according to taste)
- 20 cL cashew cream (0,8 cup)
- 30 cL rice milk (1,2 cup)
- 30 g of sugar (0,7 oz)
- 1 level teaspoon of agar-agar
Instructions
Mix together the blackcurrants, sugar and some of the milk with a blender. You can blend completely or, in my case, leave little pieces of fruit.
In a large bowl, mix together the plat-based cream, agar-agar and the rest of the milk. Add the previous blend.
Heat in a pan and let it boil for 30 seconds. Pour into your cups and put in the fridge to cool for a few hours.
Serve on its own or with the toppings of your choice.
This recipe is a tasty alternative to fruit-based yogurts that you can easily make.
I hope you will enjoy these different ways to make Panna Cotta vegan style ! Please let me know in the comments if you try any of them, or if you create your own version. I would love to try them out as well !
