This velvety smooth Vegan Panna Cotta contains no dairy or egg. Is an ideal after dinner treat any time of the year. We've topped ours with fresh blueberries.
4 ingredients5 steps
Egg-Free Recipes
Dairy Free Recipes
Gluten Free
Nut Free
Vegan Recipes
Low Sugar
Method
Step 1
In a saucepan, combine the milk, maple syrup and agar powder. Stir until well combined.
Step 2
Add the vanilla bean paste and stir again.
Step 3
Slowly bring the mixture to the boil whilst stirring continuously. Cook for 2 minutes.
Step 4
Divide the mixture into 4 serving glasses and let it cool at room temperature. Once it's cooled, put them in the fridge for an hour.
Step 5
We've decorated ours with fresh berries, but you can choose whatever you like.
Storage: these will last in the fridge if you seal the top with cling film for 1-2 weeks.
Ingredients
MetricImperial
For the Panna Cotta
1000mlUnsweetened plant milk (we used soy milk)
80mlBillington's light maple syrup
1 tspAgar powder
2 tspNielsen-Massey Vanilla Bean Paste
Utensils
Small serving glasses
3 Baker Ratings
Really impressed, made this as dessert for a garden party as we had a vegan guest and was worried that it wouldn't be that tasty, I was very wrong. Very much converted. Thank you.
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When I had this my mouth exploded It was so nice and creamy you should try it.
