VEGAN PASSIONFRUIT PANACOTTA POTS
Last month it was my mum’s birthday and as part of a tradition we’ve been keeping for the last few years now it was time for me to cook her and the family dinner and pudding that evening! When I asked her what she wanted for dessert her answer was panacotta and I was faced with an interesting question…being vegan, how do I get the panacotta to set without using gelatine?! A quick google search gave me the answer: agar powder. I had never even heard of it before but I ordered some from Amazon and let me tell ya, it worked an absolute treat! I was so pleased with how they came out I thought why not share the recipe with you guys?! They would be so fab to make for a fancy bridal shower and will keep in the fridge for a few days so can easily be made before hand! Here’s to make your own…
YOU WILL NEED (Serves 4):
For the coconut milk layer:
- 2 cups full fat coconut milk
- 1/4 cup maple syrup
- 1/2 teaspoon agar powder
For the passionfruit layer:
- 1/2 cup passion fruit pulp (about 5 or 6 small passionfruits)
- 2 tbsp maple syrup
- 1/4 tsp agar powder
- 1 Tbsp fresh passion fruit pulp for the topping
For the coconut layer, combine the maple syrup and the coconut milk in a pan and place on medium heat. Once you start seeing bubbles on the side of the pan, remove from the heat.
Remove 2 tbsp of the milk mixture and pop in a separate cup then add the 1/2 tsp of agar powder. Give it a good mix until it’s fully dissolved then add it back to the original coconut mixture. Place back on a low heat and keep stirring consistently until it’s thick enough to coat the back of your spoon. Then remove from heat.
Pour the coconut mixture into ramekins, cups of shot glasses and place in the fridge until it’s set (should be around 30 mins, you’ll know it’s set when it stays firm if you lightly press your finger on it)
Place a sieve or colander over a bowl and add the passionfruit pulp, press hard and scrape against the colander to get as much passion fruit juice as you can into the bowl. You need to get around 1/2 cup of juice if you can.
Combine the juice with the maple syrup and heat very lightly, once again the moment you see the bubbles rising on the edge remove from the heat. Add the agar powder and stir through thoroughly, make sure there are no lumps!
Bring the passionfruit mixture back to low heat and stir for another minute or so until it thickens. Remove from the heat and pour it gently over your coconut mixture then pop back in the fridge until ready to serve!
Finally, when you’re about to serve spoon over some passionfruit pulp onto the top of each of the desserts and job done!
So what do you guys think?! They’re so pretty arn’t they?! Original recipe by Meghnas, be sure to head over and check out the rest of her delicious recipes too! xx