Were you ever so impressed by a recipe, that you got the instant urge to make it yourself to satisfy your cravings? That was the case for me when I saw this white chocolate panna cotta on flowersonmyplate
When being told to be lactose intolerant, I already saw all those yummy dairy desserts waving goodbye to me, because I didn’t really know how to make dairy-free or even vegan versions of them. I didn’t want to accept this injustice (we already have to pay much more to get lactose- and dairy-free products, so why should we be banished from everything nice, too?) and kept looking for vegan recipes of all those lactose-infected desserts and dishes.
Now, today, I will proudly present my adapted version of the white-chocolate-coconut-panna cotta: The vegan almond panna cotta with tangerine-passionfruit sauce!
Here’s what you need for two people
200ml coconut milk
100ml almond milk (unsweetened)
2 tbsp white almond mousse
2 tsp brown sugar
½ tsp agar-agar
for the sauce you need:
the juice of two tangerines
1-2 tbsp passionfruit syrup
some extra (brown) sugar
First, start with mixing together the coconut- and almond milk in a small pot and heat in on the stove. Bring it to boil and then let it simmer for 10 minutes on small heat.
Now, add the almond mousse and the sugar and stir it in well. When it has all melted, add the agar-agar and bring it to boil again. Keep stirring all the time.
Fill the fluid in dessert bowls or glasses and put them in the fridge to cool down and to gel. Let them sit there for about 3-4 hours.
For the sauce, extract the juice from two tangerines and put it into a saucepan. Add the passionfruit syrup as well and bring it to boil. When boiling, add the brown sugar and reduce the heat. Let the sauce reduce until you get a sticky, syrupy liquid. Pour this on top of the panna cotta just before serving.
Enjoy your vegan, all dairy-free dessert!