Prep Time: 25 Minutes
Cook Time: 15 Minutes
Traditional Panna cottas are just perfect to go with your evening tea party or as an evening dessert after dinner. Vegan Panna cottas can be just as delicious too; here is a recipe I’d like to share where I am using almond milk instead of the usual coconut milk substitute. I also used agar-agar in this particular recipe; you can easily buy it from any superstore near your place. A handy tip to keep in mind is to always read the instructions behind the packet, since the method to use agar-agar may depend on the manufacturer.
I like to sprinkle some sugar dust, roughly chopped almonds, and pistachios over the top of the Panna cottas; you could follow suit if you like. So let’s get started?
Ingredients you will need:
5-6 pistachios, roughly chopped
5-6 almonds, roughly chopped
1 tablespoon of vanilla essence
3/4 tsp of agar-agar
2 tablespoons of water
500 ml of almond milk
40 grams of sugar
1 ripe pear or 3 strawberries (optional)
Step 1: To begin, you will have to mix the agar-agar with 2 tablespoons of water.
Step 2: Next, take a small pan and add the almond milk. On a low flame, let the almond milk come to a simmer, and then add the sugar and vanilla essence. Let the mixture come to a boil, this way the sugar will easily melt.
Step 3: Now you can stir in the agar-agar and boil the mixture for another 2 to 3 minutes.
Step 4: Now turn off the heat and let the almond milk mixture cool off a bit.
Step 5: Take a strainer and gently pour in the mixture into glass dishes or tiny bowls.
Step 6: Let the Panna cottas chill in the refrigerator for at least 4 hours. Don’t keep opening the refrigerator to check on them, because you will hamper the process of cooling and setting.
That’s it, simply sprinkle the roughly chopped pistachios over the panna cotta and serve them. Sometimes, I like to add some dices fruits like pears or strawberries along with the pistachios.
Photograph Courtesy: Flickr's Creative Commons.