Vegan Pannacotta

Pannacotta is a classic of world pastry. This version is new, vegan and so yummy!

Being a chef I’ve noticed there are two types of people when it comes to desserts: the ones who prefer chocolate and the ones who would go for vanilla-creamy flavors instead. I’m among the second ones. I would literally just live on milk-creamy desserts such as cheesecake, tiramisu and pannacotta! Even fruits match really good with these kind of delicacies. Try to think about berry cheesecake or even just any kind of fruity ice cream with whipped cream on top! Well, today I wanna show you how to make an incredible dairy-free pannacotta with a super yummy raspberry topping!

To make 5 portions:

WHAT YOU NEED

• 180 g light agave syrup
• 6 gr agar agar
• 3 cans full fat coconut milk
• 300 gr vanilla soy milk

WHAT TO DO

Mix all the ingredients together and bring slightly to the boil stirring continously. Put the liquid into the pannacotta mold and leave to cool down at room temperature. Leave to set in the fridge for at least 3 hours.

To make the raspberry topping:

WHAT YOU NEED

• 2 1/2 cup raspberries
• 1 cup agave syrup
• 2 Tbsp cornstarch
• 2 Tbsp water

WHAT TO DO

Blend all the ingredients together and cook for about 5 minutes after you reached the boil on lower heat. Let to set at room temperature for at least 1 hour.

There you go! I can assure you this vegan pannacotta is something else! You should definetely try it!