This recipe may look like it was delicate to make and time consuming, but it’s super easy without compromising on a luxurious taste. It’s a sumptuous way to finish a vegan feast. We’ve adapted this dairy free version of the silky smooth traditional Italian dessert, Panna Cotta from one of many favourite vegan food bloggers, Bianca Zapatka.
With our Austrian Alpine location bordering Italy and with two of our MoaAlm team being Italian, we thought it would only be natural to finish our meal with this Vegan Cinnamon and Vanilla Panna Cotta.
Flavoured with winter warming spices such as cinnamon and vanilla, we served it as part of our 5 course New Years and Christmas menu for our guests at MoaAlm Mountain Retreat. If you are looking for a simple dessert that only actually takes 5 minutes to cook, that will impress your guests as part of Veganuary, a month dedicated to trying to incorporate as many plant based meals as possible, then this is a dessert definitely worth trying.
500 ml full fat coconut milk
80 ml agave syrup
2 tsp vanilla extract
2 tsp cinnamon or to taste
1 tsp agar powder to set 2 cups of liquid
Pour half of the coconut milk into a saucepan. Whisk in the agar powder and bring to a boil. Cook over medium-high heat, stirring constantly, for 1-2 minutes or according to package directions.
Remove from the heat and quickly whisk in the agave syrup, vanilla extract, cinnamon, and remaining coconut milk. Then pour into four dessert jars or pudding silicone moulds. Allow to cool to room temperature, then put in the fridge for about 1 hour until set.
We decorated our cinnamon panna cotta with cranberries, fresh red currants, pomegranate seeds, rosemary and fresh orange peel. Let this be as creative as you want!
Please let us know if you have made this dessert, also what other flavours you may have used to make it unique to you and your guests.
For further Panna Cotta inspiration then visit our Lemon Panna Cotta recipe. As part of our Veganuary inspiration to help with planning the perfect plant based meal, then check out our Blinis with Horseradish and Beetroot Cheese, with Gin Soaked Carrot.
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