Vegan Panna Cotta with Raspberry Sauce | 3 Ingredients, Gluten-Free

Vegan Panna Cotta

VEGAN PANNA COTTA WITH RASPBERRY SAUCE

Hey guys 🙂

The first time I had vegan panna cotta was at my grandma’s. At first I was a bit skeptical because I didn’t know it was possible to make panna cotta without animal products, but she confirmed me that it was vegan and it was love at first bite.


Since then, I have made it very often because my parents love it as well, especially in summer when it is very hot here. Okay, is your mouth watering already?

 

Vegan Panna Cotta

VEGAN PANNA COTTA MADE WITH ONLY 3 INGREDIENTS

You may know by now that I’m all about healthy and simple recipes that require minimal ingredients. Therefore, you will only need 3 simple ingredients for this recipe: full-fat coconut milk, agar and raspberries (or any other fruit you like).

Making panna cotta may be one of the easiest things to do and this is why I love it so much. You simply have to combine coconut milk and agar, boil the mixture and pour it into silicone molds. I like to let it set in the fridge overnight or for at least 1 hour if I’m very hungry 😛

I personally find that it is sweet enough without any sugar, but it you have a big sweet tooth you may want to add a drizzle of agave or maple syrup. As always, feel free to adjust the recipe according to your taste preferences.

 

Vegan Panna Cotta

Vegan Panna Cotta

 

I hope you guys will love this recipe! It is:

  • Light
  • Creamy
  • Refined sugar-free
  • Filling
  • Delicious

 

Have fun!

Nolwenn ☀

 

PIN ON PINTEREST 😊

Vegan Panna Cotta

Free Ebook

MORE GLUTEN-FREE AND VEGAN DESSERT RECIPES:

 

Vegan Panna Cotta with Raspberry Sauce | 3 Ingredients
Prep Time
3 mins
Resting Time
1 hr
 

Vegan Panna Cotta with raspberry sauce for a quick, healthy and delicious dessert made with only 3 ingredients. No gluten, no oil and no refined sugar.

Course: Dessert, Panna Cotta
Keyword: Vegan Panna Cotta with Raspberry Sauce
Servings: 3 people
Author: Blooming Nolwenn
Ingredients
For the panna cotta:
  • 1 can full-fat coconut milk (21% fat content) (400 ml or 13.5 oz)
  • 2 g agar
For the raspberry sauce:
  • 2 cups frozen raspberries (170 g)
Instructions
Make the panna cotta:
  1. Place the coconut milk in a saucepan over medium heat and stir until it is homogeneous.


  2. Add in the agar and stir again. Bring to a boil, give the mixture a good stir and boil for 2 minutes.


  3. After 2 minutes, remove from the heat and pour into silicone molds. Allow to cool and place in the fridge for 1 hour or until set.


For the raspberry sauce:
  1. Place the frozen raspberries in a saucepan over medium heat and mash them with a fork when they begin to thaw. When they reach a saucy consistency, remove from the pan and set aside.


  2. Take the silicone molds out of the fridge, remove the panna cotta from the molds and pour the sauce over. Top with more raspberries and enjoy!

 

Easy Carrot Cake Bites

DID YOU MAKE THIS RECIPE?

Tag me on Instagram (@bloomingnolwenn) and use the hashtag #bloomingnolwenn so I don’t miss your post. I will gladly leave you a comment and share your picture in my story 🙂

 

⭐ Instagram ⭐ Pinterest ⭐ YouTube ⭐

VEGAN PANNA COTTA WITH RASPBERRY SAUCE 2
Follow:
Share:

2 Comments

    • June 25, 2018 / 7:17 am

      Thank you so much, I hope you will try my recipe ☺️
      Nolwenn ☀

Leave a Reply

Your email address will not be published. Required fields are marked *