Lemon Panna Cotta with Blackberry-Basil Coulis
If you’re looking for a vegan dessert that’s sure to impress, this vegan lemon panna cotta recipe with a fruity coulis will do the trick. Served with a blackberry and basil coulis, the refreshing, summery flavours of this dessert are oh-so tempting. If you don’t have blackberries, you could make this using any frozen berries you have to hand such as strawberries or raspberries.
Total Time: 85 minutes
Total Time: 85 minutes
- Panna Cotta Ingredients:
- 133.33333333333 133.33333333333 ml full fat canned coconut milk
- 1 1 Tbsp corn starch
- 16.666666666667 16.666666666667 g sugar
- 0.16666666666667 0.16666666666667 vanilla bean
- 0.33333333333333 0.33333333333333 Tbsp lemon juice + rind
- 0.083333333333333 0.083333333333333 tsp agar
- Blackberry-Basil Coulis Ingredients:
- 100 100 g frozen blackberries
- 0.33333333333333 0.33333333333333 Tbsp basil, finely chopped
- 0.33333333333333 0.33333333333333 Tbsp lemon
- 33.333333333333 33.333333333333 g sugar
- 0.083333333333333 0.083333333333333 tsp vanilla
- To decorate:
- Fresh blackberries
- Fresh basil leaves
In a small saucepan, add all the ingredients for the blueberry basil coulis until well combined and bring to a slow simmer over a medium-low heat while mashing the blackberries with either a potato masher or the back of a fork. Simmer until sauce thickens and becomes syrupy in texture in about 10-15 minutes.
Immediately take a sieve and filter out all the pulp and seeds into a small bowl. Set aside 1 tbsp of blackberry coulis into a separate bowl.
In a small bowl, make a slurry with corn starch, mixing in ¼ cup of the coconut milk with a fork or a small whisk until it is uniform removing all the lumps.
In a saucepan, mix coconut milk, vanilla bean, sugar, lemon and rind. Bring to a slow simmer over medium-low heat. Once it starts simmering, add in slurry and agar until mixture starts to thicken then quickly remove from heat.
Take a ¼ cup of the panna cotta and add to the tbsp of blackberry coulis that was set aside and mix until well combined. Pour just enough to fill the bottom of the ramekins.
Take the rest of the panna cotta and pour into ramekins and fill till about ½ in. from the top. Cover with plastic wrap and place in the fridge for 1 hour for a softer texture (like a flan) or 2 hrs for a slightly firmer texture.
To remove from ramekins, take a small paring knife and run along the edges to loosen the panna cotta. Put a small dessert plate on top of the ramekin and turn them both over. Put a towel underneath the plate and firmly bang the plate and ramekin onto the table. Be patient it can sometimes take a little time. If it’s not budging, use your paring knife to gently wedge in a little air and let gravity do its work.
Pour coulis on top and garnish with a basil leaf and blackberry and enjoy!
If you loved this beautiful vegan lemon panna cotta recipe, make this summer fruits Pimm’s pavlova.
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