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Cranberry-Coulis Panna Cotta
Makes 4 servings
Treat yourself to a silky vegan panna cotta topped with tangy cranberry coulis. This winter dessert is a cool, refreshing break that still feels like comfort food in a bowl. Smooth, velvety panna cotta meets a bright cranberry burst—your new favourite winter dessert.
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Ingredients
- 2 cups (500 mL) full-fat coconut milk
- 1/4 cup (60 mL) + 2 Tbsp (30 mL) maple syrup, divided
- 1 tsp (5 mL) vanilla bean paste
- 1 tsp (5 mL) agar-agar powder
- 1 cup (250 mL) fresh or frozen cranberries
- 1/4 cup (60 mL) water
- 1 tsp (5 mL) lemon juice
- Fresh mint leaves, for garnish (optional)
Directions
01
In saucepan, heat coconut milk, 1/4 cup (60 mL) maple syrup, and vanilla bean paste over medium heat. Slowly whisk in agar-agar until completely dissolved, and then simmer for 5 minutes, stirring frequently. Pour mixture into 4 ramekins or small cups. Chill in refrigerator for at least 3 hours, until set.
02
To make coulis, in saucepan, combine cranberries, 2 Tbsp (30 mL) maple syrup, water, and lemon juice over medium heat. Cook until cranberries burst and mixture thickens, about 10 minutes. Blend cranberry mixture until smooth, then strain through sieve to remove seeds.
03
Serve panna cotta with cranberry coulis drizzled overtop and fresh mint leaves for garnish.
