This is the vegan version of the most popular Italian Panna Cotta.
I made it by substituting fresh cream with full-fat coconut milk, and the jelly with guar gum.
I topped my vegan panna cotta with melted dark chocolate, but you can choose any type of fruit jam or coulis.
Ingredients
For the vegan panna cotta
- 400 mlcoconut milk (full fat)
- 125 gicing sugar vanilla
- 1 teaspoonground guar gum
For the topping
- 200 gdark chocolate
- 200 mlalmond milk (or any other vegetable milk)
- q.s.berries
For the jam topping
- 3peaches
- 1 spoonlight muscovado brown sugar
- q.s.ground pistachio
Preparation
– pour the coconut milk onto a large bowl;
– sift the icing sugar onto the milk and start and start to whisk in order to avoid formation of lumps;
– do the same with the guar gum;
– pour everything onto a saucepan;
– put the saucepan onto the stove on medium fire;
– stir well till the milk reaches boiling
– stir well till the milk thickens, then remove the saucepan from the sotve;
– pour the vegan panna cotta onto the cups;
– melt the chocolate in the milk over a bain-marie, then top each cup with the melted chocolate;
– top with berries and refrigerate for at least 2 hours before serving
– peel the peaches and slice them into small pieces;
– transfer them into a small saucepan together with the lemon juice and sugar;
– put the saucepan onto the stove on a medium fire;
– bring to boil and stir well till jam thickens;
– remove from the stove;
– top the panna cotta with a generous spoon of jam, then top it with ground pistachio