Vegan Panna Cotta

All vegans certainly feel nostalgic of some flavour that they have decided totally to ban from their diets. There is nothing wrong with this, because if you ban animal derivatives from your diet it does not mean that you don’t appreciate their taste, but you do it for an ethical choice.

For this reason, I really enjoy trying to reproduce the vegan version of traditional recipes. I must admit I often fail but sometimes the result is incredible.

For example, today I woke up thinking about a beloved childhood dessert, since I have not eaten it for a very long time: panna cotta, a pudding obtained from the union of sugar, cream, milk and jelly. I replaced these ingredients with plant based milk, agar-agar and turmeric powder: the result is a thick sweet fragrant and tasty (with a slight aftertaste of vanilla) dessert. It really satisfied me!

Vegan food is not a sacrifice, but a journey through pleasures and creativity!


Prep 5 mins | Cook 15 mins | Total 20 mins | Portion 2


The recipe

  • 200 ml vegetable milk (I used almond milk)
  • 25 ml agave syrup
  • ½ tea spoon agar-agar powder
  • 5 ml vanilla extract
  • 5 g turmeric powder

Method

  1. In a saucepan, pour the vegetable milk.
  2. Add the agave syrup, agar-agar powder, vanilla extract and turmeric powder, then mix well with a whisk, avoiding to form lumps.
  3. Cook over a low heat for about 10/15 minutes, regularly stirring.
  4. Remove the pot from the heat when the mixture boils.
  5. Pour the mixture into the moulds for puddings or glasses and let it cool.
  6. Let it rest in the fridge for about 2 hours, so that the panna cotta perfectly thickens
  7. Serve it.

My advice:

  • Serve it with berries or seasonal fruits.

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