Are you still looking for a vegan dessert recipe for events involving food? You certainly can’t go wrong with this panna cotta! It’s a treat for both people on a vegan diet and those who don’t generally eat vegan food.
Ingredients
For the panna cotta
- 500 ml soy cream
- 300 ml rice milk
- 1 jar vanilla flavouring
- 90 g maple syrup
- 6 tsp agar agar ~2 sachets
For the raspberry sauce
- 200 g fresh raspberries if frozen, see notes
- 5 tbsp water
- 6 tbsp dextrose for a low-fructose version
Servings: servings
Units:
Instructions
- Place all the ingredients for the panna cotta in a pan and heat slowly, stirring occasionally, until the syrup and agar agar have dissolved (does not need to boil).
- Pour the panna cotta mixture into 4-6 glasses (depending on size, makes approx. 1 litre).
- Leave to cool at room temperature and then place in the fridge for at least 1 hour.
- Mix together all the ingredients for the raspberry sauce.
- Pour the raspberry sauce onto the panna cotta and refrigerate again for at least 30 minutes.
- Decorate as desired: e.g. with a few raspberries or chocolate chips.
Recipe Notes
You can also use frozen raspberries. Simply take them out of the freezer beforehand and leave to defrost.
Get all the ingredients you need at Farmy!
What do you think?