Panna Cotta is a beloved Italian dessert, traditionally made with heavy cream, sugar, vanilla, and gelatin. It’s often served with delightful toppings like chocolate, caramel, or berries. This vegan version offers the same creamy, indulgent experience, using agar agar powder and cornstarch to achieve a firm yet silky texture with gentle hints of vanilla. What makes this recipe truly special is its simplicity and quick preparation. I used a blend of cashew milk and coconut cream, simmered with coconut sugar and vanilla for a rich, sweet flavor. Just a dash of sea salt, and after a few minutes of stirring, you’re ready to pour the mixture into your choice of molds—whether silicone trays, serving glasses, or even mason jars.
Once the Panna Cotta is set, it’s time to prepare your fruit topping. Reduce your berries into a luscious syrup to drizzle over the dessert, and finish with a dollop of non-dairy whipped cream for a smooth, luxurious touch. The setting process takes about two hours, and while removing the dessert from molds requires a bit of care, the result is worth it.
This recipe yields about five servings and can be prepared well in advance, making it perfect for when you need a delicious, dairy-free treat on hand. Just remember to keep it refrigerated until you’re ready to enjoy it!
Thank you to Cura Corporate Executive Chef Lance Franklin for submitting this delicious recipe!
