Enchanted Autumn Forest Vegan Panna Cotta

Allergens

Almonds

Ingredients

• 2 cups almond milk
• 1/2 cup maple syrup
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 2 teaspoons agar powder
• 2 teaspoons vanilla extract
• 1 cup coconut cream

Instructions

1. In a small saucepan, combine almond milk, maple syrup, cinnamon, nutmeg, cloves, and agar powder. Whisk well to dissolve the agar.
2. Bring the mixture to a gentle simmer over medium heat, stirring occasionally. Once it reaches a simmer, reduce the heat to low and cook for 5 minutes.
3. Remove from heat, and whisk in vanilla extract.
4. Strain the mixture through a fine mesh sieve into a large measuring cup or bowl with a spout.
5. Pour the warm mixture into four serving glasses or ramekins, dividing it evenly.
6. Refrigerate for at least 4 hours or overnight to set.
7. Just before serving, gently whisk the coconut cream until smooth and fluffy. Top each panna cotta with a generous dollop of whipped coconut cream.

Chef’s Insight

To get a smoother panna cotta, strain the mixture through a fine-mesh sieve.

Notes

For an extra touch of indulgence, serve with a warm caramel sauce or fruit compote.