Chapter Twenty-Eight

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Panna Cotta

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Panna cotta is a luxurious dessert. And who said luxurious desserts can’t be healthy and vegan? I’m on a mission to break down the barriers between indulgent, delicious desserts and healthy, wholesome ingredients and this panna cotta perfects that mission.

The cranberry coulis is an important part of this dessert but I also chose it for its seasonal goodness. You can swap out these fruits for whatever is in season for you! This fruit is cooked with St. Dalfour jam to keep it refined sugar free! Cranberries are cooked with water and the orange marmalade (which is sweetened with grape and date concentrates). But you can easily switch this with other fruits and jams!

It’s important to remember that while we can replicate the goodness in panna cotta, sometimes it's harder to get that full creaminess that you get with heavy cream. Nevertheless this coconut panna cotta will be absolutely delicious. You want to make sure you aren’t adding too much agar powder to keep that jiggle and fullness that panna cotta usually provides. Coconut milk and yogurt are mixed with maple syrup and vanilla bean pods (or paste/extract) and cooked and thickened before adding the agar powder creating that luscious texture.

Make sure to remember that agar powder can sometimes be tricky to work with. Agar flakes and powder have different intensities meaning the powder is much stronger so adjust if you are using flakes!