Vegan Tiramisu Panna Cotta
This Vegan Tiramisu Panna Cotta is incredible! It has such a delicious, creamy texture and the rich and decadent Kahlua flavour makes for an incredibly flavourful dessert for any occasion. Think about having these as a vegan Thanksgiving family gathering dessert or gluten-free holiday dessert option that anyone with or without restriction can enjoy.
Vegan Panna Cotta Texture
My first trials of my Lemon Vegan Panna Cottas, I lost count on how many batches I made. It was important for me to get as close as possible to the authentic recipe as I veganly can. So I tried different ingredients, quantities and setting times to get the best possible results. During my research, I found recipes only using agar which made them hard. Simply using agar was just not enough to create the texture that was needed. By adding cornstarch it gives it a creaminess to the consistency and made it much more appealing to eat.
Vegan Tiramisu Panna Cotta
Panna Cotta Ingredients
- 3 Tbsp Corn starch
- 1 can Full fat coconut milk (400 ml or 14 oz) Divided
- 1/4 cup Sugar
- 1/4 tsp Agar
- 1 tsp Instant Coffee powder
- 1 Tbsp Tia Maria Liqueur
- 1/3 cup Brown Sugar or Regular sugar
Coffee Syrup Ingredients
- 1/2 cup Water
- 1 tsp Instant coffee
- 1/2 cup Brown Sugar
- 1 teaspoon Vanilla essence
- 1 tbsp Cocoa powder for dusting
- Vegan whipped cream
- 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 saucepan, mix coconut milk, vanilla, brown sugar, coffee powder, Tia Maria, vanilla and 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.
- Immediately 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 (like a flan) texture or 2 hrs for a slightly firmer texture.
- In a small saucepan, add all the ingredients for coffee syrup mix until well combined and bring to a slow simmer over medium-low heat. Simmer until sauce thickens and becomes syrupy in texture, about 10-15 minutes. Set aside.
- 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 at all you use your paring knife to gently wedge in a little air and let gravity do its work.
- For presentation, sift on the cocoa powder, then add a teaspoon of vegan whipped cream. Finally, pour coffee syrup on top and enjoy!