A plant based version of a classic, vegan panna cotta with roasted blackberries is a delicate and sophisticated 5 ingredient make ahead dessert that couldn’t be easier to make.
Panna cotta, meaning cooked cream, is a traditional Italian dessert made with cream and thickened with gelatin to create a jello/pudding like molded dessert. It’s a classic, rich and creamy dessert. It’s one that I used to love to make, but once I switched to a dairy free diet I stopped making.
Luckily there is an easy way to make a vegan panna cotta so if you’re plant based, dairy free, refined sugar free, or uncomfortable with using gelatin, I’ve got you covered.
In this recipe in place of heavy cream I’m using coconut milk. In place of gelatin I’ve used agar agar – a plant based gelatin that is derived from seaweed. Agar agar you can easily buy online, or look for in the international or baking aisle at your local grocery store. In place of regular white sugar I’ve used maple syrup to keep this vegan panna cotta refined sugar free too.
The panna cotta itself requires only those 3 ingredients.
The best part of this dessert though may just be the roasted blackberry topping, made with Oregon blackberries. Traditionally panna cotta is served with a fruit based sauce. To take things a step further and add more depth to the recipe I’ve decided to use whole berries and roast them in the oven, instead of simmering them with water and sugar. This adds a delicate complexity of flavor that perfectly complements the silky, smooth and rich panna cotta. You could use other berries, but currently I’m all about the blackberry. This underrated berry adds a delicate combination of sweet and tart to balance out the richness of the coconut milk in this recipe.
Did you know that Oregon is the #1 US growing region for frozen blackberries? These berries are grown on multi generational family farms through environmentally sustainable practices, in a region of the country with the ideal soil, air, water and climate for blackberries. They are frozen within 24 hours of being picked, to lock in that summer taste and vital nutrition, making them accessible all year round. Just one cup of blackberries has 30 mg Vitamin C (about 40% of RDA) and 8 grams of fiber (30% of RDA), as well as being high in Vitamin K and antioxidants.
This vegan panna cotta is a perfect make ahead dessert that keeps well in the fridge for a few days and can be served in ramekins, dessert jars, glasses, or stand alone on a plate. This dessert makes a great first impression and comes off as highly impressive while being super easy and simple to make.
Vegan Panna Cotta Ingredients:
- coconut milk (make sure to use full fat coconut milk for the best results)
- agar agar (a key ingredient to give the panna cotta a jelly like consistency)
- maple syrup (in place of white sugar to make this recipe refined sugar free)
- blackberries (fresh or frozen both work)
- lemon zest (to add a burst of fresh zesty flavor)
How to Make Vegan Panna Cotta with Roasted Blackberries:
In a saucepan combine coconut milk, maple syrup and agar agar. Bring to a boil, reduce heat and simmer for 3-4 minutes, whisking continuously, until smooth. Remove from heat and let sit for a few minutes.
Pour the panna cotta into ramekins, glasses, etc. If you want to serve it stand alone make sure to grease the ramekin, or glass to make it easier to remove when serving. Refrigerate for 1-4 hours or until set.
To make the sauce, preheat oven to 400 degrees F. Combine blackberries, 1 tablespoon maple syrup and lemon zest in oven safe baking dish. Mix. Bake for 8 minutes.
Serve panna cotta topped with roasted blackberry sauce.
This vegan panna cotta can be stored in the fridge for several days and makes for an easy make ahead dessert. I hope you enjoy this creamy rich and indulgent dessert. Please share your thoughts in the comments below.
A plant based version of a classic, vegan panna cotta with roasted blackberries is a delicate and sophisticated dessert that couldn't be easier to make.
- 2 cups coconut milk
- 1 teaspoon agar agar powder
- 1/4 cup maple syrup
- 1.5 cups blackberries
- 1 teaspoon maple syrup
- 1 lemon, zested
In a sauce pan combine coconut milk, 1/4 cup maple syrup, and agar agar. While whisking, bring to a boil, reduce heat and simmer 3-4 minutes. Keep whisking until smooth. Remove from heat and let sit for a few minutes.
Pour panna cotta into ramekins, glasses, etc, and refrigerate until set (1-4 hours). Grease ramekin If serving panna cotta stand alone.
Preheat oven to 400 degrees F. In a baking dish combine blackberries, 1 tsp maple syrup and lemon zest. Mix. Bake for 8 minutes.
Serve panna cotta topped with roasted blackberries and their sauce.