Vegan Vanilla Panna Cotta with Berry Coulis Recipe

Introduction

This Vegan Vanilla Panna Cotta is a creamy, plant-based twist on the classic Italian dessert. Silky smooth and lightly sweetened with vanilla, it’s perfectly complemented by a fresh berry coulis for a refreshing finish.

Ingredients

• 1/4 cup water
• 1 1/2 teaspoons agar agar powder
• 4 cups vegan heavy cream
• 6 tablespoons sugar
• 1 heaping teaspoon vanilla bean paste or extract
• Pinch of salt
• 1 cup berries of choice, fresh or frozen
• 1/3 cup water
• 2 tablespoons sugar
• 1 tablespoon lemon juice
• 1 teaspoon cornstarch
• 1/2 teaspoon vanilla bean paste or extract

Instructions

1. Step 1: Spray 5 ramekins lightly with cooking spray, then wipe most of it off with a paper towel, leaving only a thin residue. Set aside.
2. Step 2: In a small bowl, whisk together the agar agar powder and 1/4 cup water. Set aside to rehydrate.
3. Step 3: In a medium saucepan, combine the vegan heavy cream and 6 tablespoons sugar. Heat over medium, whisking occasionally, until it reaches a boil.
4. Step 4: Whisk the rehydrated agar agar mixture into the boiling cream mixture. Continue boiling for 3 minutes, stirring constantly and monitoring closely to prevent overflow.
5. Step 5: Remove from heat and whisk in the vanilla bean paste (or extract) and a pinch of salt.
6. Step 6: Pour the mixture evenly into the prepared ramekins. Let cool at room temperature for about 30 minutes, then cover with plastic wrap and refrigerate for at least 6 hours or overnight to set.
7. Step 7: For the berry coulis, combine the berries, 1/3 cup water, 2 tablespoons sugar, lemon juice, and cornstarch in a blender. Blend until smooth.
8. Step 8: Strain the blended berry mixture through a fine mesh sieve into a small saucepan.
9. Step 9: Cook over medium heat, stirring constantly, until thickened—about 4 minutes. Remove from heat and whisk in 1/2 teaspoon vanilla bean paste (or extract).
10. Step 10: Allow the coulis to cool to room temperature before serving, or refrigerate if making ahead.
11. Step 11: To serve, either invert the panna cotta onto plates or serve them directly in the ramekins. Top with the cooled berry coulis and enjoy.

Tips & Variations

• For a richer panna cotta, try using full-fat canned coconut milk instead of vegan heavy cream.
• Swap the berry coulis for a mango or passion fruit sauce for a tropical twist.
• Using vanilla bean paste adds a deeper and more natural vanilla flavor than extract.
• Make sure to stir constantly when boiling the agar agar mixture to prevent clumps or sticking.

Storage

Store the panna cotta covered in the refrigerator for up to 3 days. Keep the berry coulis in a separate airtight container refrigerated for up to 5 days. Gently rewarm the coulis if desired before serving, but the panna cotta is best enjoyed chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use gelatin instead of agar agar?

This recipe is designed specifically for agar agar, a plant-based gelling agent. Gelatin will behave differently and may require different proportions and preparation steps.

How can I tell when the panna cotta is fully set?

The panna cotta should be firm to the touch but still have a slight wiggle. It typically sets after at least 6 hours in the refrigerator.

Vegan Vanilla Panna Cotta with Berry Coulis Recipe

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This Vegan Vanilla Panna Cotta is a creamy, dairy-free dessert made with vegan heavy cream and thickened using agar agar powder. It delivers the classic silky and smooth texture of traditional panna cotta without any animal products. Topped with a homemade fresh berry coulis, this recipe is perfect for a light, refreshing, and elegant dessert suitable for vegan diets.

• Author: Amy
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 6 hours 30 minutes (including chilling time)
• Yield: 5 servings 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: Vegan
• Diet: Vegan

Ingredients

Scale 1x2x3x

Panna Cotta

• 1/4 cup water
• 1 1/2 teaspoons agar agar powder
• 4 cups vegan heavy cream
• 6 tablespoons sugar
• 1 heaping teaspoon vanilla bean paste or extract
• Pinch of salt

Berry Coulis

• 1 cup berries of choice, fresh or frozen
• 1/3 cup water
• 2 tablespoons sugar
• 1 tablespoon lemon juice
• 1 teaspoon cornstarch
• 1/2 teaspoon vanilla bean paste or extract

Instructions

1. Prep the ramekins: Spray 5 ramekins lightly with cooking spray and then wipe out most of the oil with a paper towel, leaving just a faint residue to prevent sticking. Set them aside for later use.
2. Rehydrate the agar agar powder: In a small bowl, whisk together 1 1/2 teaspoons agar agar powder with 1/4 cup water until fully combined, then set aside.
3. Bring the heavy cream and sugar to a boil: In a medium saucepan over medium heat, combine 4 cups vegan heavy cream and 6 tablespoons sugar. Heat, whisking occasionally, until the mixture comes to a boil.
4. Whisk in the agar agar: Once boiling, stir in the agar agar mixture and continue boiling for 3 minutes, whisking constantly to prevent boil-over and ensure the agar agar dissolves completely.
5. Whisk in vanilla and salt: Remove the saucepan from heat and whisk in 1 heaping teaspoon vanilla bean paste or extract and a pinch of salt for flavor balance.
6. Pour into ramekins and chill: Immediately pour the panna cotta mixture evenly into the prepared ramekins. Let cool at room temperature for 30 minutes, then cover each with plastic wrap and refrigerate for at least 6 hours or overnight to set.
7. Prepare the berry coulis: Add 1 cup berries, 2 tablespoons sugar, 1 teaspoon cornstarch, 1/3 cup water, and 1 tablespoon lemon juice to a blender or use an immersion blender. Blend until smooth.
8. Strain the coulis: Pour the blended mixture through a fine mesh sieve into a small saucepan to remove seeds and pulp for a smooth sauce.
9. Cook the coulis: Over medium heat, cook the strained berry mixture for 4 minutes, stirring constantly with a whisk or rubber spatula to prevent burning until thickened.
10. Stir in vanilla: Remove from heat and whisk in 1/2 teaspoon vanilla bean paste or extract into the thickened berry coulis.
11. Cool the coulis: Allow the berry coulis to cool to room temperature for about 30 minutes before serving. It can also be chilled in the refrigerator if prepared ahead of time.
12. Serve: Unmold the panna cotta by inverting each ramekin onto a serving plate or serve directly in the ramekins. Spoon the cooled berry coulis over the panna cotta and enjoy this elegant vegan dessert.

Notes

• Agar agar powder is a plant-based gelatin substitute derived from seaweed and is essential for setting this vegan panna cotta.
• You can use any type of vegan heavy cream (coconut, soy, or almond-based) depending on your preference and flavor profile.
• If berries are frozen, thaw them first for easier blending and better texture in the coulis.
• This dessert requires refrigeration and setting time of at least 6 hours or overnight for best results.
• For a smoother panna cotta, you can strain the cream mixture before pouring into ramekins if desired.
• The berry coulis can be swapped with other fruit sauces or fresh fruit toppings to customize flavor.
• Make sure to stir constantly when cooking agar agar and coulis to avoid burning and clumping.

Keywords: vegan panna cotta, dairy-free dessert, agar agar panna cotta, vegan vanilla dessert, berry coulis, plant-based panna cotta