Vegan, gluten-free coconut panna cotta.
Next week Chris and I are headed back east. We’re going to be in Philadelphia together for the first time since we left. It’ll be a celebration of a lot of things. The two years we’ve been in the Midwest. Our four years of marriage. And our general gratitude to be alive and well, and in love.
I have been thinking a lot about how much I miss the east coast. And how it’ll always be my home. While simultaneously thinking about how much I love St. Louis. Like could live here for forever if I had to. Which is really crazy since two years ago I could barely stomach the idea of it.
Besides the burgeoning food scene, easy-going attitudes and central proximity to many major cities, there is a single thing that makes it so great here. The people. Christina Lane author of Sweet & Simple: Desserts for Two, is one of those people. She is as funny as she is sweet and caring. And a close St. Louis friend who provides endless support and constant reminders that us two transplants got each other’s back.
Her newest book {#3!} is out now. It’s full of small batch treats. And endearing tales. And love. Most of her recipes are not gluten-free, or vegan for that matter, but they could be with just a few easy swaps. The first time I cooked for Christina was at my Late Spring pop-up last May. I made her coconut panna cotta {it wasn’t that good} that was topped with peppered balsamic strawberries {very good}. And since then I’ve been determined to get that panna cotta right.
In her book she has a coconut panna cotta and it’s wonderful. I used her perfect recipe as a guide and swapped in agar agar for the gelatin and maple syrup for the honey, and finally my vegan panna cotta is just right. It’s smooth and creamy and not too firm, which is hard to get right with agar agar. I’ve given you the two recipes below. They’re both refined-sugar and gluten-free. One is made with animal products. The other is vegan.
Some tips! If you’ve never worked with agar agar before, a little bit goes a long way. Agar agar is a gelatin-like substance sourced from algae. It’s commonly sold at health food stores, international food stores, online and sometimes mainstream grocers. It’s affordable and easy to handle.
This agar agar panna cotta is finished with salty maple cacao nibs. Basically a simple syrup made with maple syrup and salt and infused with cacao nibs. If you’d like, you can strain the nibs out and plate the panna cotta with just the syrup that’s been left behind. But I like to keep them in because I like the contrast of the crunchy and creamy texture.
- 1 cup full-fat canned coconut milk
- 1/2 teaspoon [url href=”http://amzn.to/2knBufm” target=”_blank” rel=”nofollow”]agar agar powder[/url] {or 1 teaspoon gelatin}
- 1 tablespoon maple syrup {or honey}
- 1/4 teaspoon vanilla extract
- 1/8 teaspoon sea salt
- Salty Maple Cacao Nibs, to garnish {see below}
- Heat all of the ingredients in a medium saucepan over low-medium heat until the agar agar {or gelatin} is dissolved and the mixture is near boiling.
- Turn the heat off and ladle the mixture into two lightly greased ramekins and refrigerate. The agar agar version only takes about 1 hour to firm, while the gelatin version takes least 4 hours. When you’re ready to serve flip the panna cotta out of the ramekin and serve with a generous portion of salty maple cacao nibs.
- 1/2 cup filtered water
- 3 tablespoons cacao nibs
- 1/4 teaspoon sea salt
- 1/2 cup maple syrup
- In a small sauce pan bring the water, cacao nibs and salt to a gentle boil. Turn the heat down and simmer for 5 minutes. Then add in the maple syrup and simmer for a minute more, while stirring occasionally.
- Turn off the heat and allow the syrup to cool completely, then either use or store for later use.
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Thanks to the folks at Countryman Press for gifting me an advance copy of Sweet & Simple: Desserts for Two.
Courtney
Sunday 19th of February 2017
Great taste! I used a full can of coconut milk and arrowroot. It set nicely and could easily take some more for a more stable panna cotta. The flavor tasted like a sexier version of marshmallow fluff, especially after vigorous whisking to incorporate air and ensure proper distribution of the arrowroot.
Sherrie
Thursday 2nd of March 2017
Arrowroot? Not agar agar? I'll have to try that some time.
Kathryn
Sunday 19th of February 2017
I never realised how few ingredients are needed for panna cotta, thanks for sharing this recipe, sounds delicious.
Nicole Buckley
Thursday 16th of February 2017
I can't tell you how happy I am to see a panna cotta recipe made without gelatin! Yay, I can't wait to try this.
marianne
Wednesday 15th of February 2017
Hi Sherrie! This looks so pretty. I am gonna try it. xx
Tessa | Salted Plains
Sunday 12th of February 2017
I'm so glad STL has become a second home for you. That transition is a hard one. It took me a full year after we left NYC and moved to KC to not get emotional when things on TV portrayed NYC (yikes), and I grew up here.
Christina's book sounds awesome and I need to get my hands on a copy. You made this panna cotta insanely gorgeous! xo