Following multiple courses of a Valentine’s Day dinner, the last thing you want is for a heavy dessert to make you feel sluggish. This light, melt-in-your mouth vegan panna cotta is the perfect romantic dessert. It has just enough sweetness to end your meal on a luxurious note, but won’t weigh you down. Another great benefit is that it can be made up to a whole day ahead, so there’s no need to stress about it the day-of.
Let’s raise a glass to love!
YIELD
8 servings
Ingredients
2 cups almond milk
1 ½ cups coconut milk
2 tablespoons agar flakes
¼ cup plus 1 tablespoon maple syrup or agave
1 ½ tablespoon vanilla
1 tablespoon kuzu
1/4 cup water
Canola oil, for ramekins
1-2 blood oranges, supremed
A few mint springs, for garnish
Directions
Pour almond and coconut milks into a medium sauce pot with the agar flakes. Set over a medium flame, while whisking to incorporate agar. The agar needs to dissolve so that no visible specks remain.
Add the sweetener and vanilla, and stir to incorporate.
Dissolve the kuzu in water, then add to the milk mixture, and let simmer for 3-4 minutes.
Dip a paper towel in canola oil and rub the insides of the ramekins.
Divide the mixture among ramekins and allow to set in the refrigerator for at least a couple of hours, or overnight.
To serve, invert panna cotta onto a flat surface (you may have to tap the bottom of the ramekin to release the panna cotta) and gently transfer to a serving dish. Garnish with blood orange slices and mint.
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