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Vegan Panna Cotta with Dried Cranberries & Pistachio Crunch

This vegan panna cotta combines the smoothness with the crunch of pistachios. With a touch of sweetness from the dried cranberries, this dessert option is ideal for those looking for a quick and easy vegan treat. Transform this classic dessert into an irresistible experience!

Created by:
1 hr 15 mins
Medium
4 SERVERS

Nutrition per serving

Energy

405.5 kcal

Fat

30.7 g

Saturates

26.1 g

Carbs

27.4 g

Sugars

23.1 g

Fiber

3.9 g

Protein

5.8 g

Salt

40 mg

Nutrition per serving

Energy

405.5 kcal

Fat

30.7 g

Saturates

26.1 g

Carbs

27.4 g

Sugars

23.1 g

Fiber

3.9 g

Protein

5.8 g

Salt

40 mg
0%

PREP TIME

45 min

0%

COOK TIME

30 min

0%

TOTAL TIME

1 hr 15 mins

Ingredients

For the panna cotta:

For frosting and decoration:

Method

    1. For the panna cotta: mix the vegetable milk, coconut cream, agave syrup and vanilla essence. Add the agar and bring the mixture to the boil for a couple of minutes.
    2. Add the mixture to the molds or cups and place in the refrigerator for at least 1 hour.
    3. For the red fruit glaze: Add the strawberries, raspberries, dried cranberries, water and agave syrup to a saucepan. Heat for about 10 minutes until the berries soften and mash to desired texture.
    4. Unmold the panna cotta, cover with the glaze and decorate with chopped pistachio and a mint leaf.

Tips

Agar is suitable for vegans, but it can be easily substituted with 1 sachet of powdered gelatine or 6 sheets of plain gelatine (remember to hydrate the gelatine sheets in cold water before adding them to the mixture).

Ingredients

For the panna cotta:

For frosting and decoration:

Method

    1. For the panna cotta: mix the vegetable milk, coconut cream, agave syrup and vanilla essence. Add the agar and bring the mixture to the boil for a couple of minutes.
    2. Add the mixture to the molds or cups and place in the refrigerator for at least 1 hour.
    3. For the red fruit glaze: Add the strawberries, raspberries, dried cranberries, water and agave syrup to a saucepan. Heat for about 10 minutes until the berries soften and mash to desired texture.
    4. Unmold the panna cotta, cover with the glaze and decorate with chopped pistachio and a mint leaf.

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Copyright ©2024 International Nut & Dried Fruit Council. All rights reserved.
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Copyright © 2024International Nut & Dried Fruit Council. All rights reserved.
VISIT INC WEBSITE   | CONTACT   |   WHO WE ARE   |   LEGAL
Facebook Instagram Youtube Tiktok