This silky smooth vegan raspberry Panna Cotta is so easy to make with just handful of ingredients. A delicious vegan version of Italian dessert, the perfect treat for Valentine’s Day and everyone will just love it.
Raspberry Panna Cotta (Vegan, Gluten-free & Refined sugar-free)
- 1 cup fresh raspberries
- 1 can full-fat coconut milk leave the liquid behind
- 2 tsp agar agar powder
- 1/4 cup pure maple syrup
- 2 tsp beauty blend (blend made with strawberries, roselle, mangosteen, raspberries and beetroot) @unicornsuperfoods
- 1 tsp vanilla bean extract
Add 1 cup of raspberries in a food processor and puree until smooth. Strain through a very fine meshed strainer. Discard seeds.
In a medium saucepan, add coconut milk, raspberry puree, maple syrup, vanilla. Bring to a boil, whisk in the agar powder and blend. Let it simmer for 3 minutes, until agar and blend are completely dissolved. Stirring constantly.
Divide the mixture amongst 3 glasses/moulds and let it cool at room temperature first and then in the fridge for at least 4 hours.
Unmold the panna cotta, carefully invert onto a serving plate. Garnish with fruits and enjoy.