Ackee & Saffron Vegan Panna Cotta
Quick and easy recipe for vegan panna cotta using ackee and saffron
Ingredients
To start:
- 1 pinch Saffron Threads
- 3/4 cup Unsweetened Oat Milk (we love the extra creamy one from Planet Oat, the Silk oat milk is good too)
- 1/2 cup Parboiled Ackee (or canned)
- 1 tbsp Arrowroot powder (also called arrowroot flour/starch)
Second:
- 1/4 tsp Agar Agar Powder (highly recommend the Living Jin brand noted above)
- 1/4 cup Cane Sugar
- 1 cup Unsweetened Oat Milk
To garnish:
- 1 cup Raspberries, large ones halved
- 1 cup Strawberries, quartered
- Raspberry Sauce, as needed (recipe in notes)
Instructions
Steep the saffron
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Bring the first 3/4 cup of oat milk to a simmer, remove from heat and add saffron threads. Let stand for 20 minutes.
Make the panna cotta
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After the first set of milk has steeped and cooled.
Combine the remaining milk and sugar in a saucepot and bring to a boil over medium heat.
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Let the milk cook till the sugar and agar agar dissolves. About 5 minutes
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Meanwhile, blend the steeped oat milk with the ackees and arrowroot till smooth
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Once the agar and sugar have dissolved. Add the ackee mixture to the pot and cook for another two minutes till the mixture thickens. (Do not let boil vigourously or for too long as arrowroot loses its thickening power at high temperatures and if it's overcooked).
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Remove from heat and pour into molds or serving container of choice. Chill to set.
Depending on the size of the container you use they can set up in an hour. These can be made up to two days ahead
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When set, un-mold if serving plated and garnish.
Otherwise top with sauce and berries in bowl
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Enjoy!
Recipe Notes
To make raspberry sauce:
- Put 1 cup of raspberries in a heavy bottomed saucepan and place over medium heat.
- Sprinkle a couple teaspoons of sugar if the raspberries aren't very sweet. Stir and mush the raspberries. They will start to breakdown as they're heated.
- Taste the sauce and add more sugar if desired.
- Remove from heat, blend and strain the sauce.