This light, creamy and delicious vegan panna cotta is simplicity to make! An impressive dessert served with vibrant seaonal rhubarb.
As much as I love Shavuot’s delicious dairy desserts, they don’t always love me back.
I’m pretty sure I’m not alone in my intolerance of large amounts of milky, creamy, cheesy foods. While the occasional scrape of butter or splash of cream is OK, a whole slice of cheesecake or scoop of ice-cream just isn’t worth the aftermath.
Ditch the dairy!
Fortunately, it’s entirely possible to make all manner of delightfully ‘dairy-style’ desserts without using any milk-based products at all! Check out my vegan malabi and vegan stem ginger ice-cream if proof is needed.
With Shavuot approaching, it was time to veganise another traditionally dairy dessert. I chose panna cotta – an Italian set dessert made of sweetened cream. It can be flavoured with vanilla, spices, coffee, or alcohol such as rum or eau de vie. Panna cotta is either served plain, or else with a fruit sauce or compote, or with caramel or chocolate. So many options!
Since Spring is in the air, I wanted to use some seasonal fruit to accompany my vegan panna cotta. My lovely neighbour gave us some rhubarb from his allotment, so I roasted some of the gorgeous pink stems with ginger and orange zest, to accompany this dessert.
The panna cotta itself is simply flavoured with vanilla. It’s light, creamy and delicious, and sits beautifully alongside the punchy flavours of the rhubarb.
Easy and impressive
I hope you agree that this vegan panna cotta topped with zingy roasted rhubarb looks the business! Not bad at all for such an easy recipe that takes only a few minutes of effort to produce!
Who else loves dairy-free desserts?!
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Vegan panna cotta with roasted rhubarb
For the panna cotta
- 225 ml plant based milk (I used oat) (1 cup)
- 225 ml plant based cream (I used soya) (1 cup)
- 25 g sugar
- ½ tsp vanilla extract
- 2 tbsp agar flakes
For the roasted rhubarb
- 100 g rhubarb
- 1 tbsp sugar
- ½ orange - zest only
- ½ tsp ground ginger
To make the panna cotta
- Place 6 individual moulds or dishes on a tray that will fit in the fridge. I use silicon moulds but little pudding basins or ramekins are fine. (You can also use glasses and serve without turning the panna cottas out, if you prefer.)
- Mix the plant-based milk, plant-based cream, sugar and vanilla in a small saucepan. Sprinkle the agar flakes over the surface but do not stir.
- Put the pan over a very gentle flame, and heat without stirring for 10+ minutes until the liquid comes up to a very low simmer. Most of the agar flakes should have begun to dissolve into the liquid at this point.
- Gently stir to incorporate any remaining agar flakes into the liquid. Simmer, stirring, for about 4-5 minutes until all the agar is dissolved.
- Pour the hot mixture through a strainer into your prepared moulds/dishes. Allow to cool, then cover and transfer to the fridge.
To make the roasted rhubarb
- Preheat the oven to 180°C (350°F).
- Wash and trim the rhubarb, and cut into 2-3cm (approx. 1 inch) pieces. Place in a small ovenproof dish with the sugar, zest and ginger, and gently mix.
- Roast in the hot oven for 10-15 minutes until the rhubarb is tender to the point of a knife.
- Allow to cool completely.
- Gently loosen a panna cotta from the mould and turn out onto a plate. (When using a silicon mould, I gently separate the edge from the set panna cotta, then invert and they slide easily out. Ramekins or basins might need to be warmed slightly in hot water to help the panna cotta to loosen.) Repeat with the remaining panna cotta.
- Taking care not to break up the pieces, gently spoon 2 or 3 pieces of rhubarb onto each panna cotta.
- You can sprinkle over some extra orange zest if you like, or else simply serve and enjoy!
If you love rhubarb, you might also enjoy this easy rhubarb, raspberry and ginger jelly, or this rhubarb and strawberry ice-cream sundae.
And if you need some more Shavuot inspiration – including mains, side dishes and salads, and treats and desserts – check out this round-up of delicious and easy make-ahead Shavuot dishes.
I’m linking this recipe up to #CookBlogShare.