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Vegan Avant Garde Panna Cotta

2022-08-03

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Invitation to a color retreat

Everyone has that moment when they feel like leaving everything and running away: to another country, another planet, another story, or even enter another painting, like that of Mary Poppins!

I have been plotting to “paint” the classic panna cotta recipe for some time now.

The magic of the original recipe is in its simplicity: milk, heavy cream, sugar, vanilla, and gelatin, while the way of serving is subject to personal interpretation: various molds with the garnish of fruit sauce or chocolate – according to taste and imagination.

I saw a recipe for a snow-white panna cotta surrounded by a mango lake on YouTube. I was inspired and took the concept one step further: why not dress the panna cotta itself in bold colors?

Preparation is easy: bring vegetable milk, coconut milk, maple syrup, agar powder, and salt to a boil and cook until it thickens. Add vanilla extract and divide into bowls. Add the desired color to each bowl until you get the desired hue. Pour into a serving dish and cool well.

To serve, turn the panna cotta onto a plate, surround it with mango puree diluted with water, sprinkle powder of the color of your choice, and serve.

Although this dish will not take you on a journey inside a painting, it will put you in the atmosphere of a carnival🥳

Enjoy and let me know how it turned out 😋❣️

פנקוטה אוונגרד עם צבעי סופרפוד
Vegan Avant Garde Panna Cotta
Both a dessert and a superfood: the classic panna cotta recipe wears bold colors and creates a picture that invites you to put a "brush" into it. On the palette are blue spirulina powder, beetroot powder, and matcha powder—an impressive dish, easy to make.
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Servings 6
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Ingredients
  
Panna Cotta – Four to Six Servings
  • 1 cup un-sweetened plant based milk
  • ⅓1 cup Coconut milk 18% fat
  • ½ cup maple syrup or white sugar
  • ¾ tsp agar agar powder
  • ¼ tsp salt
  • 1 tsp pure vanilla extract
  • blue spirulina powder
  • Red Beet Powder
  • Alfalfa Powder
Mango Dressing
  • 1 large and ripe mango
  • ¼-½ cup water according to the desired consistency
For Serving
  • mango dressing, blue spirulina powder, red beet powder, alfalfa powder
Instructions
 
  • Put in a saucepan plant-based milk and coconut milk, maple syrup, agar powder, and salt, and bring to a boil while stirring. Cook for about another minute until it thickens a little. Remove from the heat. Add vanilla extract and mix well.
  • Divide the mixture into six bowls.
  • Add the desired color to each bowl and mix well; If there are lumps in the powder, pass it through a fine sieve. Add the powder gradually until you get the desired hue. You can omit the color powders and keep it natural.
  • Pour into a serving dish, cool to room temperature, cover with plastic wrap and refrigerate for at least four hours, preferably overnight.
Mango Dressing
  • Peel the mango and cut it into rough pieces. Put in a blender and process until you get a smooth puree.
  • Transfer the mango puree to a bowl, and add water gradually while mixing until you get the desired thickness.
For Serving
  • Turn the panna cotta onto a serving plate.
  • Pour or spread around the mango dressing.
  • Sprinkle the powder with which we colored the panna cotta: blue spirulina powder, beetroot powder
    or alfalfa powder.
Notes
  • The maple syrup slightly colors the mixture. If you want a white panna cotta – replace the maple syrup with white sugar.
  • You can, of course, play with the colors; use only spirulina powder, beet powder, matcha powder, etc.’.
  • Instead of alfalfa powder, you can use green juice powder or matcha powder
  • The green powders will give the panna cotta a slightly bitter taste.
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Filed Under: All Recipes, Desserts, Italian Tagged With: avant garde vegan panna cotta, best vegan panna cotta recipe, health, healthy, how to make vegan panna cotta, super food, superfood, vegan coconut panna cotta agar, vegan panna cotta agar, vegan panna cotta almond milk, vegan panna cotta recipe, vegan panna cotta with coconut milk

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Welcome :)

Hi, my name is Sara Dagan, a cook, and an avid storyteller. I enjoy making vegan cheeses such as Camembert and blue cheese for private consumption.

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