Vegan Avant Garde Panna Cotta

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 😋❣️

RECIPE

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

  

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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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