If you like panna cotta, the incredibly creamy texture of this dairy- and gelatin-free dessert will delight you. I use kuzu, which is a plant-based starch used in many Japanese dishes, as a setting agent. Kuzu is a raw ingredient that needs to be cooked—the longer the cooking time, the firmer the texture becomes. You can use any other type of unsweetened non-dairy milk if you prefer, but I find that almond milk gives this dessert a lovely nutty taste. This looks so elegant, especially served with the berry sauce, but it’s actually very easy to make!
Editor's Note: If you prefer a less-sweet dessert, start with 3 Tbsp. agave syrup, then heat the ingredients until the kuzu is dissolved. Taste the mixture and, if desired, add more agave syrup to taste.
If you’d rather serve this vegan panna cotta in individual cups or ramekins rather than cutting into portions as directed, divide the cooked mixture from Step 2 between six 4-ounce dessert cups, leaving room for the blueberry sauce at the top. Cover each cup with plastic wrap, pressing the plastic to the surface to prevent a skin from forming, then chill for at least 1 hour. Top each cup with blueberry sauce and serve.
This recipe was excerpted from 'Atsuko's Japanese Kitchen' by Atsuko Ikeda. Buy the full book on Amazon.
What you’ll need
Kuzu Starch
$13 At Amazon
Agave Syrup
$14 At Amazon
29 oz. Plastic Container
$10 At Amazon
Recipe information
Yield
Serves 6
Ingredients
For the blueberry sauce:
Preparation
Step 1
Combine the kuzu, almond milk, agave syrup, vanilla seeds, and salt in a saucepan. Place over medium heat and stir constantly until the kuzu has dissolved.
Step 2
Reduce the heat to low and keep stirring constantly for 8–15 minutes. The more you cook, the thicker the texture will get. When the mixture has thickened to the texture of a finished pudding (a line drawn by your spoon in the bottom of the pot should not immediately fill in) turn the heat off. The panna cotta will set a bit more in the fridge, but if it’s soupy, keep cooking over low heat.
Step 3
Wet a rectangular plastic container with a bit of water and then pour the kuzu mixture in—the water helps to stop the panna cotta from sticking to the surface of the container.
Step 4
Cover with wet plastic wrap, pressing the plastic to the surface of the panna cotta to prevent a skin from forming, and leave to cool. Once cool, refrigerate for at least 1 hour. It should be solid enough for you to cut into portions.
Step 5
Meanwhile, to make the blueberry sauce, combine the blueberries, lemon juice and agave syrup in a saucepan. Cook over a low heat for 3–5 minutes until the blueberries have mostly broken down. Leave to cool, then refrigerate.
Step 6
When the panna cotta is set, carefully remove the clingfilm/plastic wrap and place a chopping board on top of the container. Flip the container and chopping board together to drop the panna cotta onto the chopping board.
Step 7
Wet a knife and cut the panna cotta into 6 squares. Serve in individual bowls drizzled with the chilled blueberry sauce.
Editor’s note: Read about the shelf life of almond milk in our guide: Does Almond Milk Go Bad?
Recipe notes
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