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Vegan Lemon Panna Cotta
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Lemon Panna Cotta with Blackberry-Basil Coulis

This Vegan Lemon Panna Cotta paired with the blackberry basil coulis make for a simple yet upscale dessert for any occasion. 
Course Dessert
Cuisine Italian
Keyword lemon panna cotta, Panna Cotta, vegan & gluten-free dessert, vegan dessert, vegan lemon panna cotta, vegan panna cotta
Prep Time 5 minutes
Cook Time 20 minutes
Setting Time 2 hours
Servings 3
Calories 490kcal
Author Happy as a Yam Recipes

Equipment

  • Ramekins

Ingredients

Panna Cotta Ingredients:

  • 400 ml (14 oz) Canned coconut milk Full Fat
  • 3 tbsp Corn starch
  • ¼ cup Sugar
  • ½ Vanilla bean
  • 1 tbsp Lemon juice + rind
  • 1/4 tsp Agar

Blackberry-Basil Coulis Ingredients:

  • 2 cups frozen blackberries
  • 1 tbsp basil finely chopped
  • 1 tbsp lemon
  • ½ cup sugar
  • ½ tsp vanilla

Presentation

  • Fresh Blackberries
  • Fresh Basil

Instructions

  • In a small sauce pan, add all the ingredients for the blueberry basil coulis until well combined and bring to a slow simmer over a medium low-heat while mashing the blackberries with either a potato masher or the back of a fork. Simmer until sauce thickens and becomes syrupy in texture about 10-15 minutes.
  • Immediately take a sieve and filter out all the pulp and seeds into a small bowl. Set aside 1 tbsp of blackberry coulis into a separate bowl.
  • In a small bowl, make a slurry with corn starch, mixing in ¼ cup of the coconut milk with a fork or a small whisk until it is uniform removing all the lumps.
  • In a sauce pan, mix coconut milk, vanilla bean, sugar, lemon and rind. Bring to a slow simmer over medium-low heat. Once it starts simmering, add in slurry and agar until mixture starts to thicken then quickly remove from heat.
  • Take a ¼ cup of the panna cotta and add to the tbsp of blackberry coulis that was set aside and mix till well combined. Pour just enough to fill the bottom of the ramekins.
  • Take the rest of the panna cotta and pour into ramekins and fill till about ½ in. from the top. Cover with plastic wrap and place in the fridge for 1 hour for a softer texture (like a flan) or 2 hrs for a slightly firmer texture.
  • To remove from ramekins, take a small paring knife and run along the edges to loosen the panna cotta. Put a small dessert plate on top of the ramekin and turn them both over. Put a towel underneath the plate and firmly bang the plate and ramekin onto the table. Be patient it can sometimes take a little time. If it's not budging, use your paring knife to gently wedge in a little air and let gravity do its work.
  • Pour coulis on top and garnish with a basil leaf and blackberry and enjoy!