Vegan Vanilla Panna Cotta (Without Gelatin

3 vegan panna cotta on white plates with raspberry coulis drizzled over them

Vegan Vanilla Panna Cotta (Without Gelatin | No Agar)

Making panna cotta without gelatin is easier than you think. With one “magic” ingredient and 10 minutes of prep, you can create a creamy, perfectly set vegan panna cotta - no dairy or gelatin needed.

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Course: Dessert

Cuisine: Italian

Prep: 9

Cook: 16

Refrigeration time: 3

Total: 3 25

Serves:

Calories: 394kcal

Author: Tara

Ingredients

For the panna cotta:

▢ 50 g cornstarch (cornflour)
▢ 200 ml dairy free milk (oat or soy milk work best)
▢ 400 ml tin full fat coconut milk
▢ 60 g maple syrup
▢ 1 tbsp vanilla bean paste (15g (or 1 vanilla pod, see note*))

For the raspberry coulis:

▢ 175 g raspberries (fresh or frozen)
▢ 85 g maple syrup

Equipment

4 Metal Dariole Molds / Pudding Molds

Instructions

To make the panna cotta:

LIGHTLY GREASE 4 x 150ml metal dariole molds** with a neutral flavoured oil (such as coconut oil).
MAKE A PASTE. Add the cornflour and 50ml of the dairy free milk to a saucepan (off the heat) and whisk to make a thin paste. Once combined, add the rest of the dairy free milk, a little at a time, whisking as you go.
50 g cornstarch, 200 ml dairy free milk
COMBINE. Add the tin of coconut milk, maple syrup and vanilla to the saucepan and place it on the hob over medium heat. Whisk constantly until any solid coconut milk has dissolved and the mixture has thickened - this will take around 6 minutes.
400 ml tin full fat coconut milk, 60 g maple syrup, 1 tbsp vanilla bean paste
Note: At around 5 minutes, the mixture should start to thicken. Keep it on the heat for another 1-2 minutes until it reaches the consistency of a thick custard - the whisk should be leaving lines in the mixture at this point (and your arm might ache!).
Do NOT stop whisking at any point, otherwise your mixture could turn lumpy.
SET. Pour the mixture into the greased molds and tap them on the kitchen surface to remove any air bubbles. Cover the molds in plastic wrap (eco cling film) and refrigerate for at least 3 hours or overnight.
REMOVE. Once set, to remove the panna cotta from the molds, first run the tip of a knife around the top edge of the panna cotta to loosen it. Then stand the moulds in a dish of hot water for 30-45 seconds.
Turn the molds upside down on the serving plate and give them a couple of smacks to the sides and top to release the panna cottas onto the plate.
Note: If the panna cotta don’t come out first time, pop the molds back in the hot water for another 30 seconds before trying again.

To make the raspberry coulis:

SIMMER. Add the raspberries and maple syrup to a small saucepan and simmer over low heat for 10-12 minutes until the raspberries have broken down and the sauce has thickened to a puree consistency.
Note: If you’re using fresh raspberries, it may take a minute or two less than if you’re using frozen raspberries.
175 g raspberries, 85 g maple syrup
TASTE AND ADJUST. Raspberries vary in their sharpness so taste the sauce at this point and add more maple syrup if you prefer it sweeter. Bear in mind the panna cotta will be creamy and rich, so you want a bit of tartness in the coulis to cut through that.
BLEND the raspberry sauce until smooth.
SIEVE the blended sauce to remove the pips and create a smooth coulis. Serve the panna cotta drizzled in raspberry coulis.

Notes

Vegan / Dairy Free / Egg Free / Gluten Free*** / Refined Sugar Free

Recipe inspired by: Italy

*USING A VANILLA POD: If you’re using a vanilla pod then split it by slicing it lengthways and then scrape the seeds out and reserve them. When the recipe calls for you to add the vanilla bean paste, instead add the vanilla pod and seeds. Remove the vanilla pod before pouring into the dariole molds.

**DARIOLE MOLDS: Use metal dariole molds rather than silicone molds - we’ve tested with silicone and the panna cotta don’t come out in one piece. Using metal dariole molds means you can warm the bottom and sides of the mold in hot water and the set panna cotta should slide out onto a plate in one piece.

***Please check the allergens on the ingredients you purchase before use. The allergen and nutritional information provided in this recipe is intended as a guide only and is based on the specific ingredients and brands used at the time of creating the recipe, therefore we cannot guarantee that the same will apply to the ingredients you use.

Prep time excludes any inactive time.

We highly recommend you use the metric and 1x options on this recipe card for the best results. Please note that this recipe has not been tested using US measurements or increasing ingredient quantities to 2x or 3x, therefore results may vary.

Nutrition

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