Coconut Milk Panna cotta with Plum Compote

I am so fond of Italian food, be it their starters, main course, or the desserts. I am absolutely fond of their simple flavorsome dishes and the fact that they are easy to replicate at home. One such Italian jewel is the Panna cotta. Panna cotta literally translated to ‘cream cooked’ or ‘cooked cream’ which means the Panna cotta is traditionally made from heavy cream. I made a Coconut Milk Panna Cotta with Plum Compote.

Since I am always looking for healthier options, I made this vegan version using Coconut milk. To cut through the sweetness of the panna cotta, I also made a Sweet and sour Plum compote with this since I had a few juicy seasonal plums with me. Alternatively, you can pair it with mangoes, strawberries, raspberries, cherries, or any other fruit of choice.

I prefer using agar as my setting agent rather than gelatin since it is a vegetarian option and is healthy as well.

If you a big fan of Italian food too, then do try my absolute favorites:

1. Risotto Milanese
2. Tiramisu Cheesecake
3. Spaghetti Arrabiata
4. Arancini di Roso
5. Watermelon Granita

PREPARATION TIME: 10 minutes
COOKING TIME: 15 minutes
SERVINGS: 3
DIFFICULTY SCALE: Low

INGREDIENTS:   

For the Panna Cotta –

1. Coconut Milk – 250 ml
2. Sugar – 3 tablespoons
3. Agar  – ½ tablespoon
4. Vanilla Essence – 2 drops
5. Vegetable Oil – ½ tablespoon

For the Plum Compote –

6. Plums – 2
7. Sugar – 2-3 tablespoons
8. Lemon juice – ½ lemon
9. Water – ¼ cup

UTENSILS/EQUIPMENT:

1. Heavy bottom pan
2. Moulds

PRODUCTS USED:

1. Sprig Gourmet Vanilla Pods
2. Meron Agar-Agar
3. Dabur Coconut Milk

RECIPE:

For the Panna Cotta –

1. Add agar in the coconut milk and keep it in a heavy bottom pan.
2. Mix well and place the mix on medium heat.
3. Add in sugar and vanilla essence as well. Mix and let it cook for 3-4 minutes until some bubbles start appearing. Don’t boil.
4. Let this cool down for 5-7 minutes.
5. Brush your panna cotta moulds with any flavorless oil and pour in the mix.
6. Place in the refrigerator overnight.

For the Plum Compote –

7. Dice 2 plums and add them in a pan with a little water.

8. Cook the plums for 5 minutes until it they get soft and mushy.
9. Take a spoon and mash the plum pieces.
10. Add in a little sugar (based on the sweetness of the plums) and squeeze some lemon juice too.
11. Mix everything well and let it cool down for 15-20 minutes. You can sieve the compote if you don’t like chunky pieces.

Final assembly –

12. To take out the frozen Panna cottas from the moulds, keep them under running water for 30 seconds.
13. Tap them lightly and remove them from the mold.
14. Drizzle the plum compote generously on top and garnish with mint leaves.

Coconut Panna cotta with Plum Compote is ready.