Jessie's Recipe of the Week: Plant-based Strawberry Panna Cotta

When we think of desserts, often times many of them come with dairy and are hard to substitute with oatmilk or other plant-based milk. However, it’s not impossible - there are (arguably better tasting) desserts out there that can be made with oatmilk!

This week, Jessie is bringing to you a spin on the traditional panna cotta recipe by recreating it with our instant powdered oatmilk! This version gives the panna cotta a lighter taste than the traditional Italian version, making it perfect for a small sweet treat even after a heavy dinner! What’s even better is that this recipe makes 15 small cups of panna cotta, so for the next few days, you’ll be set for a sweet treat whenever you’d like one!

Serving size:

15 small panna cotta

What you'll need:

Equipment

• Precision scale to weigh agar agar
• Sauce pan
• Whisk
• Glass jar or small cups

Ingredients

• 500g of coconut cream
• 1 sachet of Upright instant oatmilk, original
• 1 cup of water (for oatmilk)
• 75g of sugar
• 5g of agar powder
• 25 teaspoon vanilla extract

Instructions:

For panna cotta

1. Mix together Upright instant oatmilk and 1 cup of water

2. Add all panna cotta ingredients into saucepan and whisk until agar agar is fully dissolved

3. To active agar agar, on medium heat, bring mixture to a boil and then remove from heat

4. Repeat step two for 4 times until mixture has been brought to a boil for 4 times

5. Pour mixture into glass jars or cups, let set in fridge for at least 2 hours

For strawberry topping

1. Add fresh strawberries and sugar into saucepan. Let simmer for 5 minutes and add a dash of lemon juice or water if necessary

2. Blend strawberries in mixer once soft and let cool before pouring over panna cotta to serve

 

We hope you enjoy these lighter plant-based panna cotta. Stay tuned for next week's Jessie's Recipe of the Week!

Recipe adapted from https://theplantbasedschool.com/