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How to Make Vegan Panna Cotta with Strawberry Rhubarb - A Step-by-Step Guide

Are you looking for a delicious and impressive dessert that is not only dairy-free, but also bursting with the flavors of spring? Look no further than this Vegan Panna Cotta with Strawberry Rhubarb. This recipe takes the classic Italian dessert and gives it a plant-based makeover, resulting in a creamy, indulgent treat that will wow your taste buds and your guests.

Panna cotta, which translates to "cooked cream" in Italian, is typically made with dairy cream and gelatin. However, this...

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Ingredients

  • ¼ cup unsweetened soy milk
  • 2 tablespoons agar-agar flakes
  • 1 (14 ounce) can full-fat coconut milk
  • 1 teaspoon cane sugar
  • 1 (7 inch) vanilla bean
  • ¾ cup chopped strawberries
  • 1 teaspoon coconut oil
  • ⅓ cup diced rhubarb
  • 2 tablespoons freshly squeezed orange juice
  • 2 tablespoons lemon juice
  • 1 teaspoon agave syrup
  • 2 teaspoons lemon zest

Information

  • Prep Time: 20 mins
  • Cook Time: 25 mins
  • Additional Time: 5 hrs 10 mins
  • Total Time: 5 hrs 55 mins
  • Servings: 4
  • Yield: 4 servings

  • Whisk soy milk with agar-agar. Set aside.
  • Whisk the can of coconut milk and pour into a saucepan. Add cane sugar. Cut the vanilla bean in half lengthwise. With the back of the knife, scrape out the pulp and add it to the coconut milk. Add the bean casings to the saucepan. Whisk in the agar-agar milk. Heat on medium heat until tiny bubbles form around the edges, stirring often. Reduce heat to medium-low, simmering until thickened, about 10 minutes. Remove from heat. Remove and discard the vanilla bean casings.
  • Purée the strawberries. Pour half the purée into the coconut milk. Mix well. Allow the mixture to cool slightly, about 10 minutes. Grease four 6-ounce ramekins. Evenly distribute the coconut milk mixture into the ramekins. Tap to remove any air bubbles. Cover and refrigerate until firm, about 5 hours. .
  • Meanwhile, cook the sauce by simmering the remaining puréed strawberries, diced rhubarb, orange juice, lemon juice, and agave syrup until the rhubarb is soft. Mash with a fork to create a chunky sauce. Simmer until thickened, about 10 minutes. Set aside to cool.
  • When the coconut ‘panna cotta' are firm, flip onto a plate (loosen with a knife around the edges if necessary). Top with cooled rhubarb sauce and lemon zest.

    • Nutrition

    264 cal.

    • Total Fat: 22g
    • Saturated Fat: 20g
    • Sodium: 23mg
    • Total Carbohydrate: 17g
    • Dietary Fiber: 2g
    • Total Sugars: 11g
    • Protein: 3g
    • Vitamin C: 29mg
    • Calcium: 47mg
    • Iron: 4mg
    • Potassium: 353mg

    Categories

    Vegan recipes
    Panna cotta recipes
    Strawberry recipes
    Rhubarb recipes