Recipe: Vegan Panna Cotta

Finally, after being on the road for more than one year, I am back in my kitchen and ready to spoil you with some uber delicious recipes!

I’ll start with something sweet and summery before the cold seasons hits us: Panna Cotta. A traditional Italian dessert served in many variations, but with one big problem being that the main ingredient is heavy cream. No problem, let’s just swap it for coconut milk et voilà here you have vegan Panna Cotta!

I was keen on giving this dish a little tropical twist, as I miss Thailand’s coconuts and fruits. You can switch the ingredients to your liking and taste: Why not try adding Matcha or cocoa to the the coconut milk? What about a sweet mango creme as topping? Possibilities are endless!

Here’s what you need (for 6-8 people, depending on the size of your jars) for the base:
600ml Coconut Milk
80g brown sugar
1 vanilla bean
1 pack Agar Agar (I use Vahiné)

For the topping:
4-6 fresh passion fruits
1/4 cup passion fruit juice
4 tablespoons brown sugar

Processed with VSCO with a8 preset

Add the coconut milk, sugar, vanilla bean and Agar Agar to a pot. Slowly heat the mix up. Before it starts to boil take out the vanilla bean and empty it, adding the seeds back to the mixture. Boil for 2-3 minutes. Strain the mixture, then add to jars. Let them cool down.

For the topping add the passion fruit flesh along with the juice and the sugar into a sauce pan. Boil for 4-5 minutes or until the mixtures turns a bit thicker. Add to the jars. Let cool for another hour in the fridge.
Bon Appetit!

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