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Vegan Cloudberry Coconut Panna Cotta
Prep: 15 minutes
Cook: 10 minutes
Servings: 4
A Taste of Tropical Tundra
Who says decadent desserts can't be plant-based? This recipe marries the tropical creaminess of coconut with the arctic tang of cloudberries. Using agar-agar, we create a panna cotta with a beautiful, delicate set that's both light and luxurious. It's a simple, stunning dessert that caters to everyone at the table.
Materials
- 2 cans (13.5 oz each) full-fat coconut milk
- 1/2 cup maple syrup or agave nectar
- 1 teaspoon vanilla extract
- 2 teaspoons agar-agar powder
- For the Cloudberry Coulis:
- 1 cup fresh or frozen cloudberries
- 2-3 tablespoons maple syrup, to taste
- 1 tablespoon water
Preparation
- Lightly oil four small glasses, molds, or ramekins.
- In a saucepan, whisk together the coconut milk, 1/2 cup maple syrup, vanilla extract, and agar-agar powder until the agar-agar is fully dissolved.
- To make the coulis, combine the cloudberries, 2 tablespoons of maple syrup, and water in a small saucepan.
- Bring the coulis mixture to a simmer over medium heat. Cook for 5-7 minutes, stirring occasionally, until the berries have broken down. Taste and add more maple syrup if needed.
- Press the coulis through a fine-mesh sieve to remove the seeds, creating a smooth sauce. Set aside to cool.
Cooking
- Bring the panna cotta mixture to a boil over medium heat, whisking constantly.
- Once it reaches a boil, reduce the heat and simmer for 2 minutes, continuing to whisk to ensure the agar-agar is fully activated.
- Remove from heat and carefully pour the mixture into your prepared glasses or molds.
- Let them cool at room temperature for about 30 minutes before transferring to the refrigerator.
- Chill for at least 3-4 hours, or until fully set.
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Enjoy this recipe? Explore more delicious creations from the "Come Eat With Me: Manitoba" cookbook.