This classic Italian dessert is normally made with gelatin, but a lovely vegan version is possible thanks to the magic of cashew cream and agar.
Yield: 4-6 servings
Time: 10 minutes
Tools
- 4-6 ramekins
- blender
- small saucepan
- whisk
Ingredients
- oil
- 2 c cashew cream
- 3 T agave syrup
- 1 t agar
Directions
Lightly oil the ramekins and set aside.
Blend cream, agave, and agar in the blender, then transfer to saucepan.
Heat, whisking constantly, until just about to boil, then lower heat. Keep simmering and whisking for a minute or two until it’s very thick and creamy, and looks almost dry.
Divide between the ramekins and let cool, then refrigerate for at least 2 hours.
Once set, turn panna cotta out onto plates and serve plain or top with sauce, berries, and/or nuts.
Notes
Photo shows panna cotta topped with blueberry sauce and chopped pistachios.
Panna cotta means "cooked cream" in Italian.
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