Chocolate Panna Cotta with Raspberry Coulis
This is a super quick, delicious dessert you can whip up in no time, then sit back and relax and let the fridge do all the hard work.
Best made in small mould an served with raspberry coulis.
Chocolate Panna Cotta with Raspberry Coulis
Ingredients
- 400 ml coconut cream
- 1 cup soy almond milk
- 180 grams dark chocolate
- 3 tablespoons maple syrup
- 2 teaspoons agar agar flakes
- 1 cup frozen raspberries
- 2 tablespoons maple syrup
Raspberry Coulis
Method
- Place coconut cream, milk, and maple syrup in a saucepan and bring to boil.
- Once boiling add the agar agar to the panna cotta mixture and whisk.
- Once the mixture comes to a boil, reduce to a simmer for three minutes then bring back to boil. Repeat this step three times to allow the agar agar to dissolve. Be sure to whisk continuously during this process.
- Place the panna cotta mixture into moulds, cover with wrapping and place in fridge to set for about an hour. or two.
- Then make your raspberry coulis by placing the frozen berries and maple syrup in a saucepan and bringing it to boil. Let simmer for 10 minutes.
- Once cooked blend the raspberries and strain with a small strainer to remove any seeds. Place in fridge to cool.
- To serve run a butter knife around the edge of the panna cotta mould to gently remove. Tip upside down onto a plate and then pour the coulis over the top.
Frequently Asked Questions
Can you explain what agar agar flakes are and why they're used in this recipe?
Agar agar flakes are a natural, plant-based thickening agent that is commonly used in vegan cooking and baking as a gelatin substitute. In this recipe, agar agar flakes are used to help the panna cotta set and achieve its creamy, pudding-like texture without using animal-derived gelatin.
How long does it typically take for the panna cotta to set in the fridge?
The panna cotta should be allowed to set in the fridge for about 1 to 2 hours. This allows enough time for it to firm up and hold its shape while maintaining a creamy texture.
Can you provide some tips for serving the panna cotta without it sticking to the mold?
To serve the panna cotta without it sticking to the mold, follow these steps: 1. Run a butter knife around the edge of the panna cotta mold to gently loosen it from the sides. 2. Place a plate or serving dish upside down on top of the mold. 3. Hold the mold and plate together and flip them over so that the panna cotta gently releases onto the plate. 4. Pour the raspberry coulis over the unmolded panna cotta.
Is there room for customization with the raspberry coulis, or are there other toppings that can be used?
Absolutely, there's room for customization with the raspberry coulis, or you can experiment with other toppings. Some ideas include: - **Fruit Compote:** Instead of raspberries, try making a compote with other berries like strawberries or blueberries. - **Citrus Zest:** Add a burst of citrus flavor by grating some lemon or orange zest over the panna cotta. - **Chopped Nuts:** Sprinkle chopped nuts like toasted almonds or hazelnuts for a delightful crunch. - **Chocolate Drizzle:** Drizzle some melted chocolate over the panna cotta for an extra chocolatey touch. Feel free to get creative and tailor the toppings to your taste preferences!
