Tag Archive for panna cotta

Purple Panna Cotta {Vegan}

Recently, I was browsing about on the interwebz (as you do) and came across this article on The Hot Vegan Food Trends of the moment. Aquafaba is #1–yay! But there were a few others in there that piqued my interest, as well, like the “Goth Food Trend.”

This trend is in response to the unicorn food trend–it is the complete opposite. It features instead of happy, pastel colours, dark, saturated colours in food like purple and black.

I have two recipes for you this week, both “goth” foods–one purple, one black.

Vegan Purple Panna Cotta

Regular readers will know I’m pretty obsessed with the colour and taste of ubes or purple yams. They are really good for you, and they give everything a gorgeous purple hue. And even though they are technically a savoury food, they work really well in sweet applications.

I decided to create a panna cotta with mine. I thought that it would make for a very pretty dessert, especially when topped with a blueberry balsamic reduction, and it turns out, I was right.

The texture is not quite as smooth as a traditional panna cotta, due to the purple yam, but my taste testers were pretty into the final result.

Purple Panna Cotta Vegan

Purple Panna Cotta {Vegan}


  • 500 mL coconut milk
  • One medium purple yam
  • 3/4 tsp agar
  • 1/4 cup sugar
  • 1 tbsp water


  1. Peel the yam, and cut it into chunks. Steam for about 15-20 minutes until soft and easily pierced by a fork. Allow to cool slightly.
  2. In a small bowl, place the tablespoon of water and sprinkle the agar over it. Allow to stand for 5 minutes.
  3. Place the sweet potato and the coconut milk in a blender and blend well until smooth. Strain into a small saucepan, and add the sugar. Heat gently just until warm and the sugar is dissolved.
  4. Pour a couple of tablespoons of the hot coconut milk into the bowl with the agar, and stir well. Add it slowly back into the pot, whisking the whole time. Heat for another 5 minutes, until the milk is steaming, but don’t let it boil.
  5. Pour into 4 individual ramekins or glasses, then place in the fridge to set overnight, or at least for a few hours.
  6. You can serve these either right in the glass with a few tablespoons of blueberry compote on top (see below) OR if you cover the ramekin with a plate, turn it upside-down and then run hot water over it, it will unmold and drop onto your plate for a fancier presentation.

For the compote

  • 1/2 cup blueberries
  • 3 tbsp sugar
  • 3 tbsp good-quality balsamic vinegar


  1. In a small saucepan, combine all three ingredients. Bring to a boil, then simmer over low heat for about 10 minutes or so. Blend with an immersion blender to make it really smooth. Cook until it is thickened. You’ll know it’s done when you draw a line on the back of a spoon, and it holds.
  2. Allow to cool at least slightly before spooning over set panna cotta to serve.


Vanilla Panna Cotta with Raspberry Beer Sauce

I feel like most people associate a cold beer with a hot, summer day. I know, I know, there are those of you out there who are happy to drink beer any day, any time. I’m not really that person. In the winter, I tend towards red wine and warming cocktails, but in the summer, I always crave something lighter. More refreshing. Cold. Something that will slake your thirst on a hot day.

I never learned to love hops, so I tend towards beers that are lighter, and I really like fruit beers and wheat ales. There’s something about a fruit beer that is extra summery–like drinking whatever fruit is currently in season.

panna cotta with raspberry beer sauce granville island brewing

I’d had the Granville Island Brewing False Creek Raspberry Ale in the past. It’s a seasonal beer, and a really wonderful one for the summer.

But, you know me, I’m never happy to just drink something! I have to make something out of it.

Many people use beer with meat dishes. It makes a great stewing liquid for pork or beef, imparting flavour and tenderness to the meat. But I’m not much of a meat eater, and those kinds of dishes feel more like they are for the winter to me.

So I wanted to do something out of the ordinary, and I decided to make a dessert.

I love panna cotta in the summer. Like beer, it’s cool and refreshing, so why not pair it with a sauce that incorporates the beer?

The sauce turned out to be simple, but delicious. There are hints of vanilla throughout the dish, which is nice alongside the raspberries. I added a little cardamom for earthiness, and the hops in the beer keep it from being too sweet. The raspberries are what really sing in this dish, though. They are the seasonal star of the show.

panna cotta with raspberry beer sauce

Vanilla Panna Cotta with Raspberry Beer Sauce

For the panna cotta, you have two options:

Vegan Panna Cotta (made with coconut milk and thickened with agar)

Regular Panna Cotta (made with cream and thickened with gelatin)

Raspberry Beer Sauce Ingredients:

  1. 1/2 cup raspberries
  2. 1/4 cup Granville Island Brewing False Creek Raspberry Ale
  3. 1/4 cup sugar
  4. 1/8 tsp vanilla beans
  5. 3 cardamom pods


  • In a small saucepan on top of the stove, place all the ingredients and gently bring up to a simmer. Allow to simmer for about 5 minutes.
  • Remove the cardamom pods.
  • Place the sauce in a blender and blend well. Strain to get out the seeds.
  • Unmold your panna cotta onto a plate and drizzle with the raspberry beer sauce. Garnish with fresh berries and enjoy.


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