Dairy Free Vanilla Bean Panna Cotta Recipe By Tasty Food

VANILLA PANNA COTTA RECIPE BY TASTY

Steps:

• Sprinkle gelatin over the water. The gelatin will absorb the water and dissolve, in a process called "blooming."
• In a small saucepan, combine heavy cream with sugar and cook over medium until it's at the scalding point, or just under a boil.
• Once the cream has almost reached the boiling point, remove from heat and add vanilla extract and bloomed gelatin. Stir until fully dissolved.
• Strain panna cotta mixture into desired serving tempered glasses.
• Allow cream to come to room temperature before chilling in the fridge for 2-4 hours, or until the cream is firm in texture.
• Top with berries and honey.
• Enjoy!

DAIRY-FREE VANILLA BEAN PANNA COTTA RECIPE BY TASTY

Steps:

• Add the cashews to a medium bowl. Pour in enough warm water to completely cover the cashews, then soak for at least 2 hours, or overnight. Drain.
• Grease 4 4-ounce ramekins with coconut oil and set aside.
• Add the cashews to a blender with the water and a pinch of salt. Blend on high speed for 2 minutes, or until very creamy.
• In a medium saucepan over medium-low heat, combine the cashew cream, sugar, and vanilla bean seeds. Warm slowly, stirring occasionally, until the sugar is dissolved and the mixture is simmering.
• Add the agar agar to the hot water and stir until there are no lumps and the agar agar is fully dissolved.
• Pour the agar mixture into the warm cashew cream and whisk to combine. Increase the heat to medium, bring to a gentle boil, and whisk continuously for 3 minutes, until thickened. Remove the cream from the heat and immediately divide between the greased ramekins. Smooth the tops.
• Refrigerate for at least 30 minutes, or until ready to serve. (The agar will set at room temperature, but chilling the panna cotta in the fridge will expedite the process.)
• When ready to serve, use an offset spatula or butter knife to carefully work around the edges of the ramekins to loosen the panna cotta. Invert onto serving plates and garnish with fresh berries.
• Enjoy!

VANILLA BEAN PANNA COTTA

Steps:

• .Pour the cream into a medium saucepan. Using the sharp tip of a paring knife, cut the vanilla bean in half lengthwise. Open up the bean and flatten out the halves. Scrape out the seeds with the back of the knife blade and add the seeds and vanilla bean to the saucepan. Stir in the sugar. Bring the cream mixture to a simmer over medium-low heat, whisking occasionally. Remove the vanilla bean from the cream and discard.
• Meanwhile, pour the milk into a bowl and sprinkle the gelatin over the top. Let stand about 5 minutes and then mix the milk into the hot cream. Add in the yogurt and stir until smooth. Pour mixture into ramekins, cover with plastic wrap and refrigerate at least 6 hours or overnight.
• NOTE: This recipe serves six to eight people depending on the size of your ramekins. I usually fill mine generously and end up with six servings.
• TIP: You can make this recipe for Vanilla Bean Panna Cotta up to three days in advance - perfect for parties!