Enjoy making this easy, creamy delicious dairy-free, gluten-free dessert from the comfort of your home. Leaving a guilt-free life is key to succeeding in your weight loss and health journey.
I love Italian Panna cotta but I also am feeling so much better on a dairy-free diet. So I want to share this panna cotta recipe with you and please leave a comment if you enjoyed this video.
Here is the RECIPE.
Ingredients
2 14-oz cans coconut milk 400 mL each (or other milk of your choice)
3-5 Tbsp maple syrup (or more)
1 Tbsp powdered agar agar
1 vanilla bean or 1tsp vanilla
Raspberry or Blueberry Topping
1 cup raspberries fresh or frozen, 125 g
(or any type of berries)
1 to 2 Tbsp sugar
1 tsp lemon juice 5 mL
½ cup water 120 mL
Instructions
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 spillover.
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.
Thank you for watching!
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