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Vanilla Panna Cotta with Raspberry Coulis Recipe

A vegan vanilla panna cotta topped with tangy raspberry coulis—silky, fruity, and decadent.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 240
Ingredients Method Notes

Ingredients
  

For the Panna Cotta
  • Coconut cream: 1 1/2 cups
  • Almond milk unsweetened: 1 cup
  • Maple syrup: 1/3 cup
  • Agar-agar powder: 1 1/2 tsp
  • Vanilla extract: 2 tsp
  • Pinch of salt
For the Raspberry Coulis
  • Fresh or frozen raspberries: 1 1/2 cups
  • Maple syrup: 2 tbsp
  • Lemon juice: 1 tbsp

Method
 

For the Panna Cotta
  1. In saucepan, whisk coconut cream, almond milk, maple syrup, agar-agar, vanilla, and salt.
  2. Bring to gentle boil, whisking constantly for 3 minutes.
  3. Pour mixture into ramekins; let cool.
  4. Chill in fridge at least 4 hours until set.
For the Coulis
  1. Blend raspberries, maple syrup, and lemon juice until smooth.
  2. Strain through fine sieve to remove seeds.
To Serve
  1. 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.