Sweet Wednesday to you all,

Last weekend Rob and I had to sets of new found friends over for dinner on separate nights and I decided to try my hand at vegan panna cotta for the first time. It turned out the success and having tested it on said friends I’m excited to share it with you today. This vegan panna cotta is flavoured with tahini and cardamom as well as vanilla and lemon zest. It doesn’t have the very exact consistency that I remember panna cotta as but it’s certainly close and delicious nonetheless so don’t worry about it being slightly different from the original.

You’ll still be able to flip it out of your moulds if you wish and it has the same lovely sheen as the original panna cotta. It also has a lovely smooth texture and is a beautiful creamy bearer of lots of flavour. Tahini being my favourite ingredient at the moment takes the lime light whilst cardamom comes through from the background. I love cardamom in the colder months. And whilst this is a cold dessert the creaminess brings that heavier aspect that works so well for winter.

Now I know it’s Wednesday and you might not be in the mood for working away in the kitchen. I just want to let you know then that this dessert is dead easy to make and literally takes ten minutes to throw together. You do however need to make it in advance as it needs to set in the fridge for a couple of hours or so. Also dessert is for any day you wish and with simple and nutritious ingredients you have no reason to deprive yourself of treats. Enjoy! x

 

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VEGAN PANNA COTTA W/ TAHINI + CARDAMON


YIELDS: 5-6 servings  /  TIME: 10 min + 120 min setting time

2 cans full fat coconut milk
1/4 cup tahini
4-5 tbsp maple syrup, or other liquid sweetener
3 1/2 tbsp agar agar flakes
3/4 tsp ground white cardamom
1/2 tsp vanilla powder
1 tsp lemon zest

 

Topping suggestions:

Raspberries
Puffed quinoa

Combine all the ingredients in a medium sized sauce pan.

Bring to a boil whilst you whisk the mixture, everything should be dissolved as it comes to the boiling point.

Turn the heat down to medium low and simmer for 3-4 minutes whilst whisking.

Pour the sauce into glasses or moulds, grease them if you intend to flip the panna cotta onto a plate rather than eating them from the glass.

Let set in the refrigerator for at least two hours and serve topped with raspberries and quinoa puffs if you wish.


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