Vegan panna cotta with strawberry sauce, a lactose-free and gluten-free dessert.
On warm spring and summer days, a fresh and tasty spoon dessert is just perfect, and this one fits the bill perfectly!!
I garnished the panna cotta with fresh strawberry sauce, but you can also opt for a chocolate ganache and maybe some chopped hazelnuts or, if you want to be even quicker, a simple ready-to-use topping.
If you’ve never made panna cotta at home, you’ll see that it’s not only very simple but also super quick to make. Additionally, making single servings is very practical if you have guests.
Shall we see how to prepare it?
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 4 Hours
- Preparation time: 10 Minutes
- Portions: 3
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer, Spring
Ingredients
- 1 1/4 cups sweetened vegan whipping cream
- 1/2 cup plant-based milk (I recommend almond, but you can use any you prefer)
- 4 g gelatin sheets
- 1 tsp vanilla extract
- 7 oz strawberries
- 1 tbsp lemon juice
- 1 tbsp sugar
Tools
- Small saucepan
- 3 Small bowls
- Immersion blender
Steps
First, soak the gelatin in cold water for about ten minutes.
In a small saucepan, heat the cream and milk with the vanilla. When it is about to boil, add the rehydrated gelatin and stir well to dissolve it completely.
Turn off the heat and divide the mixture into the small bowls, let cool and then transfer them to the refrigerator. They need to rest for about 4 hours to set perfectly.Now prepare the strawberries. Wash and cut them into small pieces, add lemon and sugar, and blend with an immersion blender. Store the strawberry sauce in the refrigerator and pour it over the panna cotta once set.
If you prefer a thicker sauce, you can add 1 gram of gelatin. As always, rehydrate the gelatin in water for about ten minutes, dissolve it on the stove with two tablespoons of strawberry sauce, then add it to the rest, mixing well.
If desired, garnish with fresh strawberries and mint leaves.
Keep refrigerated until ready to serve.
The panna cotta keeps in the refrigerator for about 3 days, I always recommend keeping it covered.
