“Elegant Vegan New Zealand-Inspired Kiwi Panna Cotta with Passion Fruit Glaze and Fresh Berry Compote”

Allergens

Nuts (almonds)

Ingredients

• 1 cup almond milk
• 1/2 cup coconut cream
• 3 tbsp agar powder
• 1/4 cup pure maple syrup
• 1 tsp vanilla extract
• 1 tsp kiwi zest
• 1/2 cup passion fruit pulp
• 1 cup mixed berries (strawberries, blueberries, raspberries)
• 2 tbsp lemon juice
• Fresh mint leaves for garnish

Instructions

1. In a saucepan, combine almond milk and coconut cream, then whisk in agar powder. Bring to a boil, reduce heat, and simmer until the agar is dissolved. Stir in maple syrup, vanilla extract, and kiwi zest.
2. Divide the mixture into two ramekins or dessert cups, and refrigerate for at least 4 hours or until set.
3. In a separate saucepan, combine passion fruit pulp and lemon juice. Cook over low heat until slightly thickened, then strain to remove seeds.
4. Prepare fresh berry compote by combining mixed berries and a touch of maple syrup in a saucepan. Cook until the berries soften and release their juices. Strain the mixture through a fine mesh sieve to create a smooth compote.
5. To serve, carefully unmold the kiwi panna cotta onto individual plates. Drizzle with passion fruit glaze, then spoon fresh berry compote over the top. Garnish with fresh mint leaves.

Chef’s Insight

For a more pronounced kiwi flavor, infuse the almond milk with kiwi juice before adding the other ingredients.

Notes

This recipe is ideal for special occasions or when you want to impress guests with a creative and elegant dessert.