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dairy free coconut panna cotta with vanilla fig syrup

dairy free coconut panna cotta with vanilla fig syrup

INGREDIENTS

PANNA COTTA

  • 2 cups / 580 ml coconut cream
  • 1½ level tsp agar agar flakes
  • ¼ cup / 60 ml maple syrup
  • 1 vanilla pod, seeds scraped

FIG SAUCE

  • 8 ripe black figs, cut into quarters
  • 1 tbsp maple syrup
  • ½ tbsp lemon juice

Serves        

Prep Time

Cook Time
4  5 minutes  15 minutes

Recipe

  1. Put coconut milk, agar agar, maple syrup and vanilla seeds into a small pan. Gently bring it up to boil then simmer for a few minutes stirring frequently.
  2. OPTIONAL STEP: to be able to unmould panna cotta easier, you may want to grease the ramekins with a tiny bit of flavourless oil (like refined coconut oil, for example).
  3. Put coconut cream through a fine sieve before dividing the mixture between ramekins to get rid of undissolved agar agar flakes. Pour strained mixture into ramekins and leave it aside for 3-4 hours to set.
  4. Put figs into a small pot with maple syrup, lemon juice and a dash of water and simmer on a very low heat until figs have softened and their juices thickened up into a sauce.
  5. Unmould Panna Cotta by running a knife gently along the wall of a ramekin. Put the ramekin upside down on a plate and (holding the plate and the ramekin firmly together) lower the plate suddenly with your hands until you hear a noise. Repeat with all 4 ramekins. Serve with fig relish poured on top.

Recipe via www.lazycatkitchen.com