Enchanted Cherry Blossom Panna Cotta

Allergens

N/A

Ingredients

• 4. Agar agar powder (2 tbsp) 5. Coconut milk (3 cups) 6. Almond milk (1 cup) 7. Sugar (2/3 cup) 8. Vanilla extract (1 tsp) 9. Salt (1/4 tsp) 10. Cherries (1 ½ cups, pitted and halved) 11. Lemon juice (2 tbsp) 12. Cornstarch (1 tbsp) 13. Water (2 tbsp) 14. Fresh mint leaves (for garnish)

Instructions

1. In a small bowl, mix agar agar powder with ½ cup water and set aside for 5 minutes to soften.
2. In a saucepan, combine coconut milk, almond milk, sugar, vanilla extract, and salt. Heat over medium heat until the sugar dissolves completely.
3. Add the softened agar agar mixture to the saucepan and stir well. Bring the mixture to a simmer, then remove from heat and let it cool for 15 minutes.
4. In another bowl, mix lemon juice with cornstarch and add 2 tbsp of water to create a slurry. Pour this into the cherry halves and toss gently.
5. Strain the cherries, reserving both the cherries and the lemon cornstarch mixture separately. Add the reserved lemon cornstarch mixture back to the saucepan with the milk mixture and heat until it thickens slightly.
6. Pour the thickened mixture into serving dishes and refrigerate for at least 4 hours or until firm.
7. In a saucepan, combine reserved cherries and sugar. Cook over medium heat until the cherries release their juice and the mixture thickens. Remove from heat and let it cool.
8. Once the panna cotta has set, spoon the cherry compote over each serving and garnish with fresh mint leaves. Serve immediately.

Chef’s Insight

This dessert is not only vegan but also gluten-free, making it an inclusive option for many dietary restrictions.

Notes

This recipe uses agar agar, a vegan alternative to gelatin, derived from seaweed.