Ripe burst berry coulis on a bed of creamy coconut panna cotta with a hint of floral vanilla and minty thyme.
Get all fruity with something solidly creamy. And, enthral in the thrill of being transported to the charming streets of Rome.
This dish will burst your beliefs that vegan food can’t be super yummy.
When to Make:
Make this:
- When you need a quick and easy dessert that will impress your guests. Blackberry Panna Cotta is the perfect choice
- When you fancy a romantic dinner on the decking. This dessert is sure to delight
- When you’ve partaken in a long cycle ride. Treat yourself to a creamy and indulgent dessert that will satisfy your cravings
What inspired me:
I was inspired to create this vegan version of Panna Cotta while people-watching on Piazza Navona in Rome. I fell in love with the idea of a creamy, fruity dessert that would be perfect for a warm evening in the garden.
Origin of Panna Cotta:
Panna cotta is a light creamy Italian dessert originating from the Piedmont region in Italy, made by gently simmering milk, sugar and gelatine. Gelatine is derived from animal products but this Blackberry Panna Cotta instead uses agar agar, a plant-based gelatine derived from seaweed. I use coconut milk here, which adds a velvety creamy texture to the Panna Cotta.
Recipe Highlights:
- Creamy coconut panna cotta: Made with coconut milk and agar agar, this dessert is a game-changer for those looking for a creamy and indulgent treat
- Burst blackberries: The tart, intense flavour of blackberries adds a delightful twist to this classic dessert
- Vegan and paleo: This dessert is perfect for those following a plant-based diet, and is also free from gluten and dairy
- Easy to make: Simply simmer the ingredients together, and let the magic happen!
What equipment to use:
For this recipe, I suggest:
Stove
What to do next:
Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.
My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.
Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.
Going strong since 2013.
Love.
Edward x
Ingredients
- Blackberry Topping
- 150g blackberries
- 110g raw unrefined cane sugar
- ½ lemon
- 2 sprigs of thyme (optional)
- Panna Cotta
- 800ml coconut milk
- 50g raw unrefined cane sugar
- 4tsp agar agar, ground
- 1 tsp vanilla extract
Instructions
- Place blackberries in a large saucepan. Layer with sugar.
- Squeeze out the juice of the lemon and add in the thyme, if used. Place lemon rind in a muslin cloth.
- Turn the stove to low heat and keep stirring frequently. After about 10 minutes bring to the boil. Switch off the heat. Once cool squeeze out the muslin and discard. Set to one side.
- Ground the agar agar and sugar and place in a large saucepan with the coconut milk and vanilla extract. Bring to the boil stirring continuously and scrapping to the side. Simmer for about 10 minutes. Switch off the heat.
- Wait to cool. Stir now and again. After about 10 minutes, place into ramekin dishes. Chill in the fridge for at least 1 hour.
- Turn over the panna cotta and drizzle over the blackberries.
- Serve.