Dairy Free Vanilla Bean Panna Cotta Recipe By Tasty

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VANILLA PANNA COTTA RECIPE BY TASTY



Vanilla Panna Cotta Recipe by Tasty image

Here's what you need: unflavored gelatin, cold water, heavy cream, sugar, vanilla extract

Provided by Hector Gomez

Categories     Desserts

Yield 2 servings

Number Of Ingredients 5

1 teaspoon unflavored gelatin
1 tablespoon cold water
1 ½ cups heavy cream
¼ cup sugar
¼ teaspoon vanilla extract

Steps:

  • Sprinkle gelatin over the water. The gelatin will absorb the water and dissolve, in a process called "blooming."
  • In a small saucepan, combine heavy cream with sugar and cook over medium until it's at the scalding point, or just under a boil.
  • Once the cream has almost reached the boiling point, remove from heat and add vanilla extract and bloomed gelatin. Stir until fully dissolved.
  • Strain panna cotta mixture into desired serving tempered glasses.
  • Allow cream to come to room temperature before chilling in the fridge for 2-4 hours, or until the cream is firm in texture.
  • Top with berries and honey.
  • Enjoy!

Nutrition Facts : Calories 495 calories, Carbohydrate 21 grams, Fat 51 grams, Fiber 0 grams, Protein 4 grams, Sugar 21 grams

DAIRY-FREE CHOCOLATE COCONUT ESPRESSO PANNA COTTA RECIPE BY TASTY



Dairy-Free Chocolate Coconut Espresso Panna Cotta Recipe by Tasty image

Here's what you need: coconut oil, dark chocolate, coconut cream, organic cane sugar, instant espresso, hot water, agar agar, shaved dark chocolate, espresso beans

Provided by Crystal Hatch

Categories     Desserts

Yield 4 servings

Number Of Ingredients 9

coconut oil, for greasing
1 ½ oz dark chocolate, chopped
2 cups coconut cream
¼ cup organic cane sugar
1 teaspoon instant espresso
¼ cup hot water
½ teaspoon agar agar
shaved dark chocolate, for garnish
2 tablespoons espresso beans, for garnish

Steps:

  • Grease 4 4-ounce (115 g) ramekins with coconut oil and set aside.
  • In a medium saucepan over medium-low heat, combine the dark chocolate, coconut cream, sugar, and instant espresso. Warm slowly, stirring occasionally, until the sugar is dissolved and the mixture is simmering.
  • Add the agar agar to the hot water and stir until there are no lumps and the agar agar is fully dissolved.
  • Pour the agar mixture into the warm coconut cream mixture and whisk to combine. Increase the heat to medium, bring to a gentle boil, and whisk continuously for 3 minutes, until thickened. Remove from the heat and immediately divide between the greased ramekins.
  • Refrigerate for at least 30 minutes. (The agar will set at room temperature, but chilling the panna cotta in the fridge will expedite the process.)
  • When ready to serve, use an offset spatula or butter knife to carefully work around the edges of the ramekins to loosen the panna cotta. Invert onto serving plates and garnish with shaved dark chocolate and espresso beans.
  • Enjoy!

Nutrition Facts : Calories 517 calories, Carbohydrate 20 grams, Fat 50 grams, Fiber 0 grams, Protein 4 grams, Sugar 69 grams

DAIRY-FREE PUMPKIN SPICE PANNA COTTA RECIPE BY TASTY



Dairy-Free Pumpkin Spice Panna Cotta Recipe by Tasty image

Here's what you need: raw cashews, warm water, coconut oil, water, kosher salt, maple syrup, unsweetened pumpkin puree, pumpkin spice, hot water, agar agar, ground cinnamon, cinnamon stick

Provided by Crystal Hatch

Categories     Desserts

Yield 4 servings

Number Of Ingredients 12

¾ cup raw cashews
warm water, for soaking
coconut oil, for greasing
1 ¼ cups water
1 pinch of kosher salt
6 tablespoons maple syrup
⅓ cup unsweetened pumpkin puree
1 tablespoon pumpkin spice
¼ cup hot water
1 teaspoon agar agar
ground cinnamon, for garnish
cinnamon stick, for garnish

Steps:

  • Add the cashews to a medium bowl. Pour in enough warm water to completely cover the cashews, then soak for at least 2 hours, or overnight. Drain.
  • Grease 4 4-ounce ramekins with coconut oil and set aside.
  • Add the cashews to a blender with the water and a pinch of salt. Blend on high speed for 2 minutes, or until very creamy.
  • In a medium saucepan over medium-low heat, combine the cashew cream, maple syrup, pumpkin puree, and pumpkin spice. Warm slowly, stirring occasionally, until the sugar is dissolved and the mixture is simmering.
  • Add the agar agar to hot water and stir until there are no lumps and the agar agar is fully dissolved.
  • Pour the agar mixture into the warm cashew cream and whisk to combine. Increase the heat to medium, bring to a gentle boil, and whisk continuously for 3 minutes, until thickened. Remove from the heat and immediately divide between the greased ramekins. Smooth the tops.
  • Refrigerate for at least 30 minutes. (The agar will set at room temperature, but chilling the panna cotta in the fridge will expedite the process.)
  • When ready to serve, use an offset spatula or butter knife to carefully work around the edges of the ramekins to loosen the panna cotta. Invert onto serving plates and garnish with ground cinnamon and cinnamon sticks.
  • Enjoy!

Nutrition Facts : Calories 226 calories, Carbohydrate 22 grams, Fat 14 grams, Fiber 1 gram, Protein 3 grams, Sugar 15 grams

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