Indulge in a refined dessert experience with this Vegan Coconut Panna Cotta topped with Rosewater Blackberry Sauce. This elegant dish is a modern twist on the classic Italian dessert, made entirely plant-based.
The silky smooth coconut panna cotta offers a rich, creamy texture, perfectly balanced by the fragrant rosewater blackberry sauce. The delicate aroma of rosewater pairs beautifully with the tartness of blackberries, creating a harmonious blend of flavors. Whether for a special occasion or a simple treat, this dessert is sure to impress.
For the Panna Cotta: – 1 can (400 ml) full-fat coconut milk – 1/4 cup sugar – 1 tsp agar-agar powder – 1 tsp vanilla extract – Pinch of salt
Instructions 1. Prepare the Panna Cotta:In a saucepan, combine coconut milk, sugar, agar-agar powder, vanilla extract, and salt. Stir the mixture continuously over medium heat until the agar-agar is fully dissolved and the mixture begins to simmer.
– Remove from heat and let it cool for a few minutes. – Pour the mixture into individual serving molds or cups. – Refrigerate for at least 4 hours or until set.
Make the Rosewater Blackberry Sauce: – In a small saucepan, combine blackberries, sugar, rosewater, and lemon juice. – Cook over medium heat until the blackberries soften and the sauce thickens, about 5-7 minutes. – Let the sauce cool slightly before serving.
Serve: – Once the panna cotta is set, unmold it onto a serving plate. – Drizzle the rosewater blackberry sauce over the panna cotta. – Garnish with extra blackberries or mint leaves if desired.
Enjoy this elegant and refreshing vegan dessert!