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 VANILLA BEAN PANNA COTTA RECIPE BY TASTY



Dairy-Free Vanilla Bean Panna Cotta Recipe by Tasty image

Here's what you need: raw cashews, warm water, coconut oil, water, kosher salt, organic cane sugar, vanilla bean, hot water, agar agar, fresh berry

Provided by Crystal Hatch

Categories     Desserts

Yield 4 servings

Number Of Ingredients 10

¾ cup raw cashews
warm water, for soaking
coconut oil, for greasing
1 ¼ cups water
kosher salt
¼ cup organic cane sugar
1 vanilla bean, seeded
¼ cup hot water
1 teaspoon agar agar
fresh berry, for ganish

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, sugar, and vanilla bean seeds. 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 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 the cream from the heat and immediately divide between the greased ramekins. Smooth the tops.
  • Refrigerate for at least 30 minutes, or until ready to serve. (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 fresh berries.
  • Enjoy!

Nutrition Facts : Calories 193 calories, Carbohydrate 14 grams, Fat 14 grams, Fiber 0 grams, Protein 3 grams, Sugar 9 grams

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