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Almost Raw Panna Cotta Cream
[Vegan]

NP By: Nadia Petrova

Author Bio

I’m Nadia Petrova, holistic nutritionist. I studied in the Canadian school of natural nutrition, I’m... Read More

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Almost Raw Panna Cotta Cream [Vegan]

I wanted to create something light, without nuts, cacao, and heavy ingredients, so the idea of coconut cream mixed with berries and a sweetener came easily. The texture, the puffiness, and the taste of the coconut cream is something worth writing a poem for, but since I’m not a writer,... Read More

Ingredients You Need for Almost Raw Panna Cotta Cream [Vegan]

1 can coconut cream, 400 ml
2 tablespoons agar-agar powder
1/4 vanilla bean
1/2 cup honey or agave
1 cup blackberries and raspberries
a pinch of salt

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How to Prepare Almost Raw Panna Cotta Cream [Vegan]

Heat 8 tablespoons water and agar-agar*, bring it to a boil and simmer for 1-2 minutes*
Combine the coconut creme, the sweetener**, agar and vanilla in the blender and mix until puffy and creamy
Pour some of the fruits in the cups and add the creme on top
Chill in the fridge for couple of hours
Garnish with the rest of the fruits and serve cold.

For the decoration

Heat 12 teaspoons water and 3 teaspoons agar-agar
Bring it to a boil and simmer for 1-2 minutes
Remove from the heat, add the sweetener and mix well
Place one fruit in each mini cupcake wrapper and pour the mixture on top
Chill for couple of hours, remove the paper wrapper and decorate the cups with the jelly.

Notes

Agar-agar needs to be heated to unlock it’s binding power. Use 4 tablespoons of water for each tablespoon agar-agar. Don’t heat the coconut creme or it will change it’s color from white to light brown. If you are using hardened raw honey, add it first to the warm water and agar to melt it a little bit and mix well, then add the rest of the ingredients.