Pomegranate and Yoghurt Vegan Panna Cotta
Topped with a tart-but-sweet pomegranate jelly, this creamy vegan panna cotta is a light and tasty dessert for any occasion!
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This vegan panna cotta is super tasty and simple to make. It can be made in advance and looks impressive, making it a great dessert to serve at a dinner party.
The trick behind making it look so fancy is to set the panna cotta with the glass held at a 45 degree angle, creating a slanted surface for the jelly topping.
What is panna cotta?
Panna cotta is an Italian dessert, traditionally made from sweetened cream and gelatine. Using vegan yoghurt and agar agar gives a perfectly creamy and well-set panna cotta that’s also completely plant-based.
This dessert is usually served with a fruit-based sauce or topping, but can also be flavoured with coffee or vanilla.
Should you eat pomegranate seeds?
Some people choose to chew pomegranate seeds to release the delicious juices, then spit out the seeds themselves. However, it’s not just okay to eat the seeds, but it’s actually very good for you!
Pomegranate seeds are a a great source of roughage to aid in digestion. They are also rich in antioxidants and vitamins like Vitamin E and magnesium.
Prep Time: 30 minutes, but each layer must be allowed to set overnight
- For the yoghurt panna cotta
- 90 90 ml unsweetened non-dairy yoghurt (we used soya)
- 60 60 ml soya milk
- 0.25 0.25 tsp vanilla extract
- 1 1 tbsp maple syrup
- 0.625 0.625 tsp agar agar
- For the pomegranate jelly
- 90 90 ml pomegranate juice
- 0.25 0.25 tsp agar agar
- 0.125 0.125 pomegranate, seeds only
- To make the yoghurt panna cotta, in a large saucepan over a medium heat add the soya yoghurt, soya milk, vanilla extract and maple syrup, and bring to a slow boil.
- Add the agar to the pan and whisk. Allow to simmer for 2-3 minutes. Place four glasses in the fridge angled at 45 degrees, half fill the glasses with the panna cotta mix and allow to set overnight.
- For the pomegranate jelly, in a medium pan bring the pomegranate juice and agar to the boil, whilst whisking continually to dissolve the agar. Once dissolved, remove the pan from the heat and allow to cool until just above room temperature.
- Finally, share half of the pomegranate seeds between the four glasses and slowly pour over the pomegranate juice mix, being sure not to damage the yoghurt layer. Allow the jelly to set overnight. To serve, sprinkle with the remaining pomegranate seeds.
Nutritional information per serving (297g): Calories 196, Fat 3.7g, Saturates 0.6g, Carbohydrate 35g, Sugars 30g, Fibre 3g, Protein 5.8g, Salt 0.26g
For more sumptuous sweets, check out these indulgent vegan desserts.