So you’re vegan. Great! Saving the planet, saving animals, hugs all round. If you get hungry you know vegetables and tofu will always have your back – life is good. But what about when dessert time comes around? Chocolate? No. Cake? Negative. Cookies? Doubtful. And ice cream? That’s right out. Truly, as many sweet-tooths (sweet-teeth?) out there can attest to, often times your only options are some plain Oreos or bag of original sour patch kids. Classic ‘accidentally vegan’ staples to be sure, but not that exciting. No – for true vegan good times, you’ve got to roll up your sleeves and do it yourself. Enter rosewater vegan panna cotta!
As you probably already know, dairy and gelatin are serial offenders when it comes to sweets/desserts/snacks. With that in mind, it seems counterintuitive to give what is basically a pure lump of cream and gelatin the vegan treatment, but here we are! Panna cotta – most delicious of Italian desserts, and far superior to Tiramisu. The name literally means ‘cooked cream’, for those playing at home, but thankfully we have quite a few creamy vegan alternatives up our sleeves to play with. So let’s get to it!
Take your milk of choice (we used soy), then get some coconut cream. Mix these together – if you want it maximum creamy go with a 50/50 mix, otherwise more milk, less cream. Add some vanilla extract, a dash of rosewater (or whichever flavouring you prefer!), a couple of teaspoons of a sweetener of your choice (we like Stevia) and then your secret weapon – agar agar! Any vegan gelatin substitute will do, remembering agar sets slightly firmer than gelatin, if you’re used to using that. Prepare as per manufacturers instructions and throw it in. Mix, chill, and it should set nicely in about an hour. Done! Your very own vegan panna cotta. But wait, you cry – what sort of recipe is this! Where are the quantities! Well, i’ve never really been one for following instructions myself, and every brand has different gelling properties, so i’d say experimentation is the key here. That said, there’s such an enormous margin for error – worst case scenario it’s a little too wobbly or a bit too solid, but it will still taste great. Go forth and experiment with different flavours too; as long as it pairs alright with coconut then it’s a winner – lime and coconut, caramel, cacao are just a couple of ideas to get you started. Throw some fruit on it and you’re good to go!
- Soy milk, coconut cream, stevia, agar-agar, rosewater, vanilla extract or pods
- Pistachio, fig, strawberry, raspberry, pomegranate, kumquat, watermelon, rockmelon, honeydew, mint, blueberry, pineapple, sesame snap, sesame mochi, edible flowers