I originally planned to share this recipe before Christmas, but the end of the year became busier than expected. I’m not much of a baker, so panna cotta is one of my favourite desserts to make - it’s light yet satisfying (so there’s always room for dessert) and feels special without requiring hours in the kitchen.
This version uses agar agar, a plant-based alternative to gelatine, to create a beautifully set coconut and vanilla base, topped with a lightly sweetened blueberry coulis.
Ingredients 6
Panna Cotta
440 ml coconut cream
1⁄3 cup sugar
1 tsp vanilla essence
1⁄2 tsp agar
3⁄4 cup water
Blueberry Coulis
1 cup blueberries, frozen
1⁄8 cup sugar
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Method 5
In a small saucepan, bring the to a boil. Whisk in the powder, reduce the heat to medium, then cover and simmer for 10-12 minutes. Stir frequently, until the agar is fully dissolved and the liquid appears clear and slightly thickened.
Add , and to saucepan. Reduce heat to low and gently simmer for 10-12 minutes, stirring occasionally, until the sugar has completely dissolved. Do not allow the mixture to boil as it will split.
Carefully pour the panna cotta into 4 serving glasses, leaving space at the top for the coulis. Refrigerate for at least 3 hours or until fully set.
To prepare the blueberry coulis, place the and into a small saucepan. Simmer over low-medium heat for approximately 30 minutes, stirring occasionally, until thickened. Transfer to the refrigerator and allow to cool completely.
Once the panna cotta has set, spoon the blueberry coulis over the top. Refrigerate until ready to serve.
Sebi Nutrition's tips
Keeps well in the refrigerator for up to 3 days.
For a smoother coulis, blend or strain after cooking.
