Vegan Lemon Panna Cotta With Blackberry-Basil Coulis

Happy as a Yam
by Happy as a Yam
3 servings
25 min

We’re in the process of relaxing restriction and backyard gathering are now an option. Maybe its time we consider a nice fresh dessert to celebrate reconnecting with our friends and loved ones. Enjoy it along side a spritzer with a close friend? You can also make it as part of a date night with some Curried Jackfruit Tacos or even with Three Mushroom Risotto. Either way they are great fresh tasting springtime desserts that anyone will enjoy.

I absolutely love these panna cotta desserts! They are so delicious, easy to make and versatile. Made with coconut milk, the lemony citrus panna cotta paired with the blackberry-basil coulis make for a simple yet upscale dessert for any occasion.

I hope you LOVE this Vegan Lemon Panna Cotta! They are:


  • Light
  • Sweet
  • Fruity
  • Tangy
  • Upscale
  • Elegant
  • Lemony
  • Easy to make



Vegan Lemon Panna Cotta With Blackberry-Basil Coulis
Recipe details
  • 3  servings
  • Prep time: 5 Minutes Cook time: 20 Minutes Total time: 25 min
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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!
Happy as a Yam
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