Vegan Coconut Panna Cotta with Balsamic Fig Syrup
Source: Better Vegan Category: Vegan Desserts
Prep Time: 10 min Cook Time: 25 min Chill time: 1-4 hrs Total Time: 1-4 hrs 35 min Serves 8
Gluten Free I Refined Sugar Free
About this recipe
This panna cotta is rich, creamy, has a well-rounded flavor, and yet it is gluten free and refined sugar free. In this recipe my goal was to create a clean vegan panna cotta, which wouldn't taste dull or gummy. The key to a silky texture was using a heavier proportion of coconut cream to milk (3 to 1) and using just a moderate amount of maple syrup to sweeten it. Adding vanilla bean produces a richer flavor than vanilla extract, so experiment for yourself and find the version that you like most. Adding balsamic fig syrup adds an unusual tangy sweet taste and a burst of flavor, which is certainly not boring, Makes a perfect dessert for Italian dinner night.
1 cup unsweetened coconut or almond milk (I use Thai Kitchen Organic Unsweetened Coconut Milk)
2 tsp. agar agar powder (not flakes) (I use Agar Powder 0.2oz )
3 cups unsweetened coconut cream (I use Native Forest Organic Premium Coconut Cream, Unsweetened)
2-inch piece vanilla bean, slit lengthwise with paring knife (or substitute 2 tsp. vanilla extract) (I use Vanilla Products USA 5 Grade A Prime Gourmet Madagascar Vanilla Beans 5~6")
6 Tbsp. maple syrup (I use Butternut Mountain Farm, 100% Pure Maple Syrup From Vermont)
Pinch pink Himalayan salt (I use Sherpa Pink Gourmet Himalayan Salt, 5 lbs Fine Grain)
1/2 cup maple syrup
1/2 cup water
1/2 cup balsamic vinegar (I use Colavita Balsamic Vinegar or Modena)
3/4 cup dried figs, preferably unsweetened, stemmed and finely chopped (try Organic Raw Dried Turkish Figs 16oz - (No Sugar Added & Unsulphered)
For Panna Cotta:
1. Prepare the ingredients.
2. Place milk and agar powder into a blender and blend until smooth and there are no lumps. Transfer into medium saucepan. Measure cream into large measuring cup or pitcher. With paring knife, scrape vanilla seeds into cream; place pod in cream along with seeds and set mixture aside. Set eight wine glasses or 4-ounce ramekins on baking sheet.
3. Heat milk and agar mixture over high heat, stirring constantly, until agar is dissolved, and mixture has thickened, about 1½ minutes. Off heat, add maple syrup and salt; stir until well incorporated, about 1 minute.
4. Stirring constantly, slowly pour cream with vanilla into saucepan containing milk, then transfer mixture to medium bowl. Stir frequently until thickened a bit and all ingredients are well combined. Strain mixture into large measuring cup or pitcher, then distribute evenly among wine glasses or ramekins. Cover baking sheet with plastic wrap, making sure that plastic does not mar surface of cream; refrigerate until just set 1-4 hours or overnight.
1. Stir maple syrup and 1/2 cup water in heavy large saucepan over medium-high and boil without stirring until syrup thickens a bit, occasionally swirling pan, about 7 minutes.
2. Add both vinegars and figs (mixture will bubble vigorously). Continue boiling until mixture is slightly thickened, stirring constantly, about 5-8 minutes. Remove from heat and cool to room temperature.
Spoon figs and syrup over panna cotta and serve.