Vegan Panna Cotta Food
VEGAN PANNA COTTA WITH STRAWBERRY RHUBARB
A plant-based version of the Italian custard-like dessert topped with a tart strawberry and rhubarb sauce.
Provided by Buckwheat Queen
Categories Everyday Cooking Vegan Desserts
Time 5h55m
Yield 4
Number Of Ingredients 12
Steps:
- 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 Facts : Calories 264.3 calories, Carbohydrate 17.2 g, Fat 22.4 g, Fiber 2.3 g, Protein 3 g, SaturatedFat 19.6 g, Sodium 22.9 mg, Sugar 10.9 g
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- Boil: Add coconut milk and sugar to a medium saucepan and set over medium/high heat. Bring to a boil (or at least 185°F, 85°C), then whisk in agar agar. Continue boiling for 3 minutes, watching to ensure it doesn't spill over.
- Vanilla: Cut the vanilla bean in half lengthwise, and use the back of your knife to scrape out the seeds. Add the seeds to the mixture, whisking well to combine.
- Cool: Pour mixture into 6 individual serving bowls or ramekins (you may choose to lightly grease them if you want to serve the panna cotta out of the bowls). Set in the fridge to cool until set, about 1 hour.
- Topping: Meanwhile, add raspberries, sugar, lemon, and water to a medium saucepan. Cook, uncovered, over medium heat for 10 to 15 minutes, until raspberries have broken down and mixture has thickened some.
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- In a sauce pan, add all the ingredients for the panna cotta and whisk till the agar agar is dissolved. On medium heat, bring to a boil for 4 times, while whisking continuously. This means, every time the liquid boils, take it away from the heat, then when it stops boiling put it back on, until it boils again. Repeat this 4 times. This is necessary to activate the agar agar.
- Pour the hot liquid into silicone molds, in small jars, or in small glasses, and let set in the refrigerator for at least 2 hours.
- Serve the panna cotta:- If you made it in silicon molds, then first go around the edge of the panna cotta with a small knife, then gently take it out of the mold, one by one, and flip it upside down on a plate. Cover with your favourite topping.- If you made it in jars or glasses, go ahead and pour your topping on top of the panna cotta directly in the jar or glass.- We like to serve panna cotta with a bright red topping of strawberry syrup or raspberry syrup and some fresh berries on the side.
- In a sauce pan, add your fruit of choice and the sugar. Let simmer for about 5 minutes, adding a dash of water or lemon juice if necessary. When the fruit is soft, blend it, then let cool down and pour it over the panna cotta.You can leave some of the fresh fruit aside to garnish the plates.
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