A plant-based version of a traditional, vegan pannacotta made with roasting blackberries. It’s an elegant and delicate five-ingredient dessert that is easy to prepare.
Panna cotta, which translates to cooking cream is an ancient Italian dessert made of cream , and then thickened with gelatin to make pudding-like jello. It’s a classic and rich as well as creamy sweet. It was one I was a fan of making however, once I changed to a dairy-free diet, I had to stop making it.
There is a simple method to make vegan panna cotta , so that if you’re vegan or dairy-free or refined sugar-free or don’t like using gelatin I’ve got your back.
In this recipe instead of heavy cream, I’ve substituted coconut milk. Instead of gelatin, I’ve used agar-agar, the plant-based gelatin that comes from seaweed. Agar agar is a simple ingredient to purchase online, or search for in the international baking aisles at the local supermarket. Instead of regular white sugar, I’ve substituted maple syrup to make this vegan panna cotta free of refined sugar as well.
The panna cotta recipe itself requires only three ingredients.
The best thing about this dessert could be the blackberry roasted topping made from Oregon blackberries. Traditional panna can be served alongside a fruit-based sauce. To go a step further and add flavor to the recipe, I’ve chosen to make a panna cotta using whole berries and roast in the oven instead of boiling them with sugar and water. This creates a subtle complexity of flavor, which perfectly compliments the silky creamy and delicious panna cotta. There are other berries you could substitute but I’m currently completely obsessed with blackberries. The under-appreciated berry provides an exquisite blend of sweet and tart, which balances the creamy coconut milk used in this recipe.
Did you have the knowledge it is the case that Oregon is the top US producer of frozen blackberries? The fruits are grown on multi-generational family farms that employ ecologically sustainable practices, located in a region of country that has the perfect conditions for air, soil and climate to grow blackberries. The berries are then frozen in the 24 hours after being picked to ensure the summer flavor and nutritional value, making them available throughout the year. A cup of blackberries contains thirty milligrams of Vitamin C (about 40 percent of recommended daily allowance) along with 8 grams of fiber (30 percent of the RDA) and being rich in Vitamin K and antioxidants.
This vegan panna-cotta is an ideal recipe to make ahead that will keep well in the refrigerator for a couple of days. It can be served in ramekins glasses, dessert jars or simply on a platter. This dessert creates a wonderful first impression and is perceived as impressive and very simple and quick to prepare.
Vegan Panna Cotta Ingredients:
- coconut milk (make sure you use coconut milk with full fat for most optimal results)agar Agar (a essential ingredient to give the panna cotta the jelly-like consistency)
- Maple syrup (in place of white sugar ) to make this recipe sugar-free and refined)
- Blackberries (fresh or frozen, both are effective)
- Lemon zest (to provide a burst freshly zingy taste)
- Recipe for Vegan Panna Cotta with Roasted Blackberries:
In a saucepan , mix coconut milk with maple syrup, coconut milk and the agar. Make sure to bring to the boil, then reduce temperature and simmer for about 3-4 minutes, continuously whisking until the mixture is the mixture is smooth. Remove from the heat and allow to the mixture sit for a few minutes.
Pour the pannacotta into glasses, ramekins or ramekins. If you wish to serve it on its own, ensure you grease the ramekin or glass, to allow it to be removed after serving. Keep it in the refrigerator for up to a week or until it is set.
To prepare the sauce, prepare the sauce by heating the oven to 400 F. Mix blackberries with 1 teaspoon maple syrup, and lemon zest in an oven-safe baking dish. Mix. Bake for 8 minutes.
Serve pannacotta with a roasted blackberry sauce.
This vegan panna cotta made of vegan ingredients can be kept in the fridge for a few days and is an easy dessert that can be made ahead. I hope that you enjoy this sweet and delicious dessert. Let me know what you think in the comments section below.
Vegan Panna Cotta with Roasted Blackberries
A plant based version of a classic, vegan panna cotta with roasted blackberries is a delicate and sophisticated dessert that couldn’t be easier to make.
Keyword: paleo dessert, panna cotta, vegan dessert
Calories: 204 kcal
- 2 cups coconut milk
- 1 teaspoon agar agar powder
- 1/4 cup maple syrup
For the roasted blackberries
- 1.5 cups blackberries
- 1 teaspoon maple syrup
- 1 lemon, zested
- In a sauce pan combine coconut milk, 1/4 cup maple syrup, and agar agar. While whisking, bring to a boil, reduce heat and simmer 3-4 minutes. Keep whisking until smooth. Remove from heat and let sit for a few minutes.
- Pour panna cotta into ramekins, glasses, etc, and refrigerate until set (1-4 hours). Grease ramekin If serving panna cotta stand alone.
For the roasted blackberries:
- Preheat oven to 400 degrees F. In a baking dish combine blackberries, 1 tsp maple syrup and lemon zest. Mix. Bake for 8 minutes.
- Serve panna cotta topped with roasted blackberries and their sauce.