Sky of Stars Nordic Panna Cotta
This recipe is a delightful vegan take on the classic Nordic dessert of panna cotta. With its elegant presentation and exquisite blend of flavors, it's perfect for dinner parties or holiday gatherings. The combination of creamy coconut milk and rich raspberry coulis makes it irresistibly indulgent, while the crunchy pistachios add a delightful contrast in texture.
Allergens
Coconut, Nut (Pistachio)
Ingredients
- 1. 2 cups Coconut Milk (cold) 2. 1/2 cup Agar
- Agar Powder 3. 1/3 cup Cane Sugar 4. 1 tsp Cardamom, ground 5. 1 cup Raspberries (fresh or frozen) 6. 1 tbsp Lemon Juice 7. 1/4 cup Pistachios, chopped
Instructions
- In a medium saucepan, combine agar agar powder with 2 cups of cold coconut milk, whisking until the agar agar has fully dissolved.
- Add cane sugar and cardamom to the mixture, stirring well to ensure they are evenly distributed. Heat over low heat, just until the mixture begins to steam but not boil. Remove from heat and let it cool for 10 minutes, gently stirring occasionally.
- In a separate bowl, mash raspberries with lemon juice. Strain through a fine mesh sieve into a separate bowl, pressing on the berries to extract all the liquid. Reserve the mashed raspberries for another use or discard.
- Pour the cooled coconut milk mixture into individual serving dishes, filling each about 2/3 full. Allow them to sit at room temperature for about 10 minutes before refrigerating. This will help prevent a skin from forming on top of the panna cotta. Refrigerate for at least 4 hours or overnight until set.
- To serve, spoon a generous dollop of raspberry coulis over each panna cotta and sprinkle with chopped pistachios.
Chef’s Insight
The perfect balance of sweet, creamy, and tangy flavors make this dessert a true Nordic symphony for your taste buds.
Notes
This vegan-friendly dessert is perfect for dinner parties or holiday gatherings.