• Home
  • About
  • Contact
  • Search
  • SPILL THE BEANS
  • Home
  • About
  • Contact
  • Search
  • SPILL THE BEANS

THE LENTIL DIARIES

Orange And Vanilla Panna Cotta

12/3/2017

0 Comments

 
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.

Ingredients

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.
0 Comments

Your comment will be posted after it is approved.


Leave a Reply.

    Author

    I'm a married mother of one, living in Melbourne. I've been Vegan since May 2015.

    Picture

    Categories

    All

    Archives

    May 2020
    February 2019
    January 2019
    September 2018
    August 2018
    May 2018
    December 2017
    November 2017
    August 2017
    July 2017
    May 2017
    March 2017
    February 2017
    January 2017
    December 2016
    November 2016
    October 2016
    September 2016
    August 2016
    July 2016

    RSS Feed

Proudly powered by Weebly