This recipe for a rich, coconut milk, vegan, Roasted Blackberry Panna Cotta is a plant based version of a classic. This delicate and sophisticated dessert complimented by Oregon blackberries couldn’t be easier to make.
Recipe by Vicky from avocadopesto.com
2 Cup coconut milk
1 teaspoon agar agar powder
¼ Cup maple syrup
1 ½ Cup blackberries
1 teaspoon maple syrup
1 lemon, zested
Step 1
In a sauce pan combine coconut milk, 1/4 cup maple syrup, and agar agar. While whisking, bring to a boil, reduce heat and simmer 3-4 minutes. Keep whisking until smooth. Remove from heat and let sit for a few minutes.
Step 2
Pour panna cotta into ramekins, glasses, etc, and refrigerate until set (1-4 hours). Grease the ramekin with coconut or avocado oil if planning to serve the Panna Cotta without the ramekin, on a plate. When ready to serve run a knife around the edges and flip onto a plate or serving dish. If serving Panna Cotta in the ramekin, there is no need to grease the ramekin.
Step 3
Preheat oven to 400°F. In a baking dish combine blackberries, 1 tsp maple syrup and lemon zest. Mix. Bake for 8 minutes.
Step 4
Serve panna cotta topped with roasted blackberries and their sauce.