epicurious5.0
Vegan Panna Cotta
Wondering how to make vegan panna cotta without gelatin? This easy dessert recipe, made with almond milk, kuzu starch, and agave is what you need.
👥 6 Servings👤 Atsuko Ikeda📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●pot
- ●bowl
- ●knife
📝 Preparation Steps
1
Combine the kuzu, almond milk, agave syrup, vanilla seeds, and salt in a saucepan. Place over medium heat and stir constantly until the kuzu has dissolved.
2
Reduce the heat to low and keep stirring constantly for 8–⏱️ 15 minutes. The more you cook, the thicker the texture will get. When the mixture has thickened to the texture of a finished pudding (a line drawn by your spoon in the bottom of the pot should not immediately fill in) turn the heat off. The panna cotta will set a bit more in the fridge, but if it’s soupy, keep cooking over low heat.
3
Wet a rectangular plastic container with a bit of water and then pour the kuzu mixture in—the water helps to stop the panna cotta from sticking to the surface of the container.
4
Cover with wet plastic wrap, pressing the plastic to the surface of the panna cotta to prevent a skin from forming, and leave to cool. Once cool, refrigerate for at least ⏱️ 1 hour. It should be solid enough for you to cut into portions.
5
Meanwhile, to make the blueberry sauce, combine the blueberries, lemon juice and agave syrup in a saucepan. Cook over a low heat for 3–⏱️ 5 minutes until the blueberries have mostly broken down. Leave to cool, then refrigerate.
6
When the panna cotta is set, carefully remove the clingfilm/plastic wrap and place a chopping board on top of the container. Flip the container and chopping board together to drop the panna cotta onto the chopping board.
7
Wet a knife and cut the panna cotta into 6 squares. Serve in individual bowls drizzled with the chilled blueberry sauce. Editor’s note: Read about the shelf life of almond milk in our guide: Does Almond Milk Go Bad?
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