Panna Cotta Recipes | Vegan | Delicious Dessert Recipes

Recipes
3 Delicious Vegan Panna Cotta Recipes

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VANILLA CHAI PANNA COTTA
Servings: 5-6

Ingredients for bottom layer:
2 pieces of cinnamon bark
10 pieces of whole cloves
3 pieces of star anise
10 cardamom pods
2 teaspoons of loose leaf black tea or 2 black tea bags
2 tablespoons of brown sugar
1/2 tablespoon of agar agar powder
1 cup of vanilla soy milk
2 cups of cold water

Ingredients for top layer:
1 cup of cold water
1 cup of vanilla soy milk
1 tablespoon of brown sugar
1 teaspoon of agar agar powder

Method for bottom layer:
Add the water, agar agar powder and all spices into a saucepan and stir.
Place saucepan on the stove and bring the water to a boil on low to medium heat. Allow 4-5 minutes for this, and continuously stir to avoid the agar agar crystals settling and sticking to the bottom of the pan.
Once the water comes to a boil, add in the black tea and let it steep for 2-3 minutes, whilst continuing to stir the mixture.
Then add in your vanilla soy milk and brown sugar and mix until everything is well combined.
Remove the saucepan from the heat and pour the liquid into your preferred heat proof moulds.
Allow to set for 15-20 mins in the fridge, or 30-40 minutes at room temperature

Method for top layer:
Combine cold water and agar agar powder in a saucepan, stir and then bring it to boil on low to medium heat.
Add in the vanilla soy milk and brown sugar and mix until well combined.
Give the mixture a taste to see if you would like to add in any additional sugar or spices to your preferred taste.
Check that the bottom layer in the moulds has set, before pouring the top layer into your moulds.
Allow the top layer to set for approximately 15 minutes in the fridge, or 30 minutes at room temperature.
Optional- Dust with ground cinnamon and enjoy!

RASPBERRY AND ROSE PANNA COTTA
Servings: 6-8
1 teaspoon rosewater essence
1 cup fresh or frozen raspberries
1 can coconut milk
3 cups of water
1/3 cup of castor sugar
1 1/2 agar agar powder
Optional toppings: Fresh raspberries, dried rose petals, whole or ground pistachios

Method:
Add raspberries to a blender and blend until pureed.
Combine water and agar agar in a saucepan, stir, then place on stove and bring to boil on low to medium heat whilst continuously stirring to avoid the agar agar settling and sticking to bottom of the pan.
Add in your coconut milk.
Strain your raspberry puree to remove the seeds and the add to saucepan
Add in the castor sugar and the rosewater essence and whisk until well combined.
Give the mixture a taste and add any additional sugar or rosewater essence to your preferred taste.
Remove from the heat and pour into your preferred heat proof moulds.
If using a larger cake tin as shown in this video- allow 2-3 hours to set in fridge, or 5-6 hours to set at room temperature.
Optional- Decorate with pistachios, rose petals and fresh raspberries.

CHOC GINGER PANNA COTTA
Servings: 4
Ingredients:
1 can coconut milk
2 cups water
1 tablespoon cocoa powder
2 teaspoons ground ginger
1/4 cup brown sugar
1/2 teaspoon ground cinnamon
2 teaspoons agar agar powder
1/4 teaspoon instant coffee powder

Method
Combine water and agar agar in a saucepan, stir, then place on stove and bring to boil on low to medium heat whilst continuously stirring to avoid agar agar settling and sticking to bottom of pan.
Then add in your cocoa powder, ground cinnamon, ground ginger, instant coffee powder and brown sugar and whisk until everything is well combined. Taste the mixture and add any additional coffee, spices or sugar to your preferred taste.
Remove the saucepan from the heat and pour into your preferred heat proof moulds.
Allow to set for approximately 30 mins in the fridge, or 60 mins at room temperature

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