Vegan Coconut and Tangerine Panna Cotta
This dessert is incredibly smooth, deliciously indulgent and perfect for a summer night with friends.
It's also vegan and gluten free, but no one will ever know.
Makes: 5 small sized panna cottas
4 tablespoons cold water
2 teaspoons of agar agar powder
400ml of regular, not light, canned coconut milk
400 ml coconut cream
1 fresh vanilla pod
1 teapsoon of tangerine zest or 2 drops of tangerine essential oil
Tangerine segments, coconut shavings, and curls of tangerine skin for decoration
You need to make the panna cottas at least four hours in advance of serving them. They keep well overnight, so works well to prepare them the night before you need them.
1. Add 4 tablespoons of cold water to a small bowl. Stir in 2 teaspoons of agar agar, and set aside for 5 minutes to ‘bloom’.
2. Put the coconut milk, coconut cream, sugar, vanilla bean, and tangerine zest or oil into a saucepan. Bring the mixture to a boil.
3. Whisk in the agar-water mixture. Let it boil for another minute, then sieve into a large mixing bowl.
4. Pour the mixture into your serving dishes, these can be ramekins, glasses or even teacups. Let the mixture cool for about half an hour before transferring them to the fridge.
5. Refrigerate the panna cottas for at least 4 hours, until set.
6. Decorate your panna cotta with fresh tangerine segments, shaved coconut, and swirls of zest.