Light and creamy with a subtle hint of orange and just the right amount of wobble...
This is not the first time I've created something that I never tasted pre-Vegan. Sometimes it makes the task harder - but then on the flip side, there's nothing to compare it to. I know that a Panna Cotta shouldn't be too firm and have a silky feel in the mouth. Replacing coconut cream for the dairy cream was a simple swap, and once I got the ratio of liquid to gelatine substitute right - the rest was easy. I infused this with orange peel, but leave that out if you want a more authentic taste. This recipe makes two Panna Cotta, but the amounts are easily doubled or tripled.
1 1/2 cups coconut cream (shake the can before measuring out)
2 tbsp icing sugar
1 tsp vanilla extract
2 pieces orange peel (use a veg peeler)
1 tsp gelatine substitute (I used Jel-it-in)
You will also need a fine sieve and a jug at the ready.
Firstly, place 1/2 cup of the coconut cream into a small bowl and sprinkle over the gelatine substitute. Don't stir it - just allow it to soak and soften. Pour the remaining 1 cup of coconut cream into a small pan and add in the icing sugar, vanilla extract and orange peel. Whisk over a low heat until it begins to steam. We're not looking for any simmering or boiling here - we're just heating up the cream. Take off the heat and allow to sit for a couple of minutes with the orange peel still in there.
Remove the peel and set back onto a low heat. Working quickly, pour in your coconut cream and gelling powder. Whisk like crazy until its all incorporated and the mixture is steaming again. Shouldn't take more than a couple of minutes. Pour this through a fine sieve into a jug or similar. Pour evenly into your two ramekins or chosen moulds and pop into the fridge for a minimum of 2 to 3 hours. To unmould them, either gently pull the Panna Cotta away from the edges of the mould with your fingertips to break the vacuum and then upturn onto a serving plate or sit in a hot water bath for 30 seconds or so and then turn out.
I've made this a couple of times now and below are pics to give you ideas of serving accompaniments. The first has a saffron orange syrup with pistachios and the second has a chocolate orange sauce and berries.