Vanilla Panna Cotta with Raspberry Coulis Recipe
Vanilla panna cotta with raspberry coulis, but vegan—because silky indulgence doesn’t need cream to be luxurious.
Smooth, custard-like layers set with elegance, infused with warm vanilla that whispers sophistication.
A glossy raspberry coulis drapes over the top, tart and vibrant enough to steal the spotlight.
Each spoonful balances creamy sweetness with tangy berry brilliance.
Darling, this dessert isn’t just a treat—it’s a red-carpet moment in a glass, glamorous and guilt-free.
Vanilla Panna Cotta with Raspberry Coulis Recipe
A vegan vanilla panna cotta topped with tangy raspberry coulis—silky, fruity, and decadent.
Ingredients
Method
For the Panna Cotta
- In saucepan, whisk coconut cream, almond milk, maple syrup, agar-agar, vanilla, and salt.
- Bring to gentle boil, whisking constantly for 3 minutes.
- Pour mixture into ramekins; let cool.
- Chill in fridge at least 4 hours until set.
For the Coulis
- Blend raspberries, maple syrup, and lemon juice until smooth.
- Strain through fine sieve to remove seeds.
To Serve
- Unmold panna cotta or serve in glasses, drizzle with coulis, and garnish with fresh raspberries.
Notes
Nutritional Values (per serving)
- Calories: 240
- Total Fat: 14g
- Saturated Fat: 10g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 3g
Vitamins and Minerals (per serving)
- Vitamin C: 24%
- Calcium: 10%
- Iron: 11%
- Vitamin A: 6%
- Magnesium: 7%
Additional Notes/Tips
- Add a splash of rose water for floral elegance.
- Use blueberries or strawberries instead of raspberries.
- Serve in stemless wine glasses for a chic presentation.
- For extra shine, glaze coulis with a touch of cornstarch slurry.
