How dreamy does this vegan Hibiscus Panna Cotta look and sound? Deliciously creamy and free from refined sugar, this dessert will surely be a crowd pleaser.
Ingredients
- 1 tbsp Aduna Hibiscus Powder
- 400ml coconut cream
- 400ml coconut yoghurt
- 3 tbsp agave syrup
- 4 tbsp agar agar powder*
- 1 tsp vanilla extract
To serve (optional):
- Fresh raspberries
*Note: Check the product instructions as agar agar quantities might differ between brands.
Method
- Add half of the coconut cream, half of the coconut yoghurt, half of the agar agar, vanilla extract and half of the agave syrup to a saucepan over medium heat. Stir well and bring to a boil.
- Once boiling, simmer for 2–3 minutes. The agar agar needs to dissolve completely – it can only activate its setting properties while boiling.
- Allow to cool for 10 minutes, then divide the mixture into 6–8 glass ramekins. Tilt the glasses using a muffin tin to keep them in place – this will create a nice pattern.
- Refrigerate for 30 minutes or until the mixture has set.
- Prepare the hibiscus layer by mixing the remaining ingredients (including hibiscus powder) in a saucepan over medium heat. Bring to a boil and simmer for 2–3 minutes, ensuring the agar agar has dissolved.
- Leave to cool for 10 minutes, then pour the hibiscus mixture over the white panna cotta layer in the ramekins.
- Refrigerate for a minimum of 4 hours, or leave overnight until fully set.
- Top with fresh raspberries before serving.
Enjoy!
