Ingredients
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For the panna cotta:
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1 cup unsweetened almond milk (or cashew milk)
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1/2 cup silken tofu (extra firm tofu will work too but not as creamy)
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1 tbsp cornstarch
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1/2 cup light coconut milk (canned, full-fat)
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1/2 cup water
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1/4 cup maple syrup
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Juice and pulp of 1 ripe mango, fresh or frozen (about 1 cup when thawed)
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1 tsp vanilla extract
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Pinch of salt
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1/4 cup chopped fresh mint leaves (optional)
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1/4 cup chopped fresh basil leaves (optional)
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For the passion fruit sauce:
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1 passion fruit, halved and seeded
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1/4 cup water
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1 tbsp maple syrup
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1 tsp cornstarch
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Squeeze of lime juice
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Optional garnish:
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1/4 cup sliced mangoes, fresh or frozen
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1/4 cup chopped pecans or walnuts
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Edible flowers like violas, pansies, or rose petals
Directions
Subtitle: A vibrant and tropical vegan panna cotta infused with mango and coconut creaminess, topped with a tangy passion fruit sauce, and finished off with crushed nuts and edible flowers.
Description: This delicious and refreshing dessert is perfect for any occasion! It’s easy to prepare, has a creamy texture, and bursting with exotic flavors from start to finish. The best part? It only takes 5 minutes to set in the fridge, so you can enjoy it right away or save it for later!
Ingredients:
For the panna cotta:
* 1 cup unsweetened almond milk (or cashew milk)
* 1/2 cup silken tofu (extra firm tofu will work too but not as creamy)
* 1 tbsp cornstarch
* 1/2 cup light coconut milk (canned, full-fat)
* 1/2 cup water
* 1/4 cup maple syrup
* Juice and pulp of 1 ripe mango, fresh or frozen (about 1 cup when thawed)
* 1 tsp vanilla extract
* Pinch of salt
* 1/4 cup chopped fresh mint leaves (optional)
* 1/4 cup chopped fresh basil leaves (optional)
For the passion fruit sauce:
* 1 passion fruit, halved and seeded
* 1/4 cup water
* 1 tbsp maple syrup
* 1 tsp cornstarch
* Squeeze of lime juice
Optional garnish:
* 1/4 cup sliced mangoes, fresh or frozen
* 1/4 cup chopped pecans or walnuts
* Edible flowers like violas, pansies, or rose petals
Instructions:
Step 1: Make the panna cotta:
1. Add all the ingredients for the panna cotta into a blender and puree until smooth.
2. Pour the mixture into small ramekins, glasses, or a large bowl.
3. Place the ramekins or bowl in a larger container filled with hot water (not boiling), making sure the water comes halfway up the sides of the smaller container.
4. Cover the ramekins or bowl with plastic wrap and place them in the refrigerator for at least 4 hours or overnight.
Step 2: Prepare the passion fruit sauce:
1. Remove the seeds from the passion fruit and reserve the pulp in a separate bowl.
2. Combine the water, maple syrup, and cornstarch in a small saucepan and whisk together.
3. Bring the mixture to a boil over medium heat, whisking constantly until thickened.
4. Turn off the heat and stir in the reserved passion fruit pulp.
5. Stir in the lime juice and taste for sweetness; adjust if necessary.
Step 3: Assemble the panna cottas:
1. Once the panna cotta has set, carefully remove each one from the molds and place them on a serving plate.
2. Top each panna cotta with a generous dollop of the passion fruit sauce.
3. Garnish with your choice of optional toppings such as fresh mango slices, chopped nuts, and edible flowers.
Note: You can also use agar agar powder instead of gelatin to make these panna cotts vegan. Simply follow the package instructions for substitutions and cook times.
Servings: This recipe makes about 4-6 servings, depending on how much you fill the ramekins. Each serving contains approximately:
Calories per serving: 110-130 calories
Total fat: 5-7 grams
Saturated fat: 3-4 grams
Cholesterol: 0 milligrams
Sodium: 2-3 grams
Total carbohydrates: 16-20 grams
Dietary fiber: 2-3 grams
Pro
Steps
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1
Done
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Add all the ingredients for the panna cotta into a blender and puree until smooth. |
|
2
Done
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Pour the mixture into small ramekins, glasses, or a large bowl. |
|
3
Done
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Place the ramekins or bowl in a larger container filled with hot water (not boiling), making sure the water comes halfway up the sides of the smaller container. |
|
4
Done
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Cover the ramekins or bowl with plastic wrap and place them in the refrigerator for at least 4 hours or overnight. Step 2: Prepare the passion fruit sauce: |
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5
Done
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Remove the seeds from the passion fruit and reserve the pulp in a separate bowl. |
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6
Done
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Combine the water, maple syrup, and cornstarch in a small saucepan and whisk together. |
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7
Done
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Bring the mixture to a boil over medium heat, whisking constantly until thickened. |
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8
Done
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Turn off the heat and stir in the reserved passion fruit pulp. |
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9
Done
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Stir in the lime juice and taste for sweetness; adjust if necessary. Step 3: Assemble the panna cottas: |
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10
Done
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Once the panna cotta has set, carefully remove each one from the molds and place them on a serving plate. |
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11
Done
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Top each panna cotta with a generous dollop of the passion fruit sauce. |
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12
Done
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Garnish with your choice of optional toppings such as fresh mango slices, chopped nuts, and edible flowers. Note: You can also use agar agar powder instead of gelatin to make these panna cotts vegan. Simply follow the package instructions for substitutions and cook times. Servings: This recipe makes about 4-6 servings, depending on how much you fill the ramekins. Each serving contains approximately: Calories per serving: 110-130 calories |
