Name: Vegan Coconut Milk and Ginger Panna Cotta with Mango and Peach Gel and Blackberry Crumb recipe by Amrita Balaji at BetterButter
Prep time: 240 min
Cook time: 60 min
Total time: 300 min
Yield: 4
Ingredients: For panna cotta:; 200 ml coconut milk; 2 tablespoons of ginger powder; 2 tablespoons sugar; 1 heaped tablespoon of agar agar powder; For the Gel:; 100 ml peach juice; 100 ml mango juice; 2 tablespoons agar agar powder; For the Crumb; 1/2 cup frozen blackberries; 2 tablespoons atta; 1/2 teaspoon of baking powder; 1/2 teaspoon of baking soda; 1 tablespoon sugar; 1 tablespoon of refined oil

ABOUT Vegan Coconut Milk and Ginger Panna Cotta with Mango and Peach Gel and Blackberry Crumb RECIPE

I have been trying to perfect a panna cotta since a long time, and being a vegan i couldn't use cream or any other milk product. So i substituted coconut milk for cream, and surprisingly it turned out pretty great. Hoping you guys would like it too.

Ingredients Serving: 4

For panna cotta:
200 ml coconut milk
2 tablespoons of ginger powder
2 tablespoons sugar
1 heaped tablespoon of agar agar powder
For the Gel:
100 ml peach juice
100 ml mango juice
2 tablespoons agar agar powder
For the Crumb
1/2 cup frozen blackberries
2 tablespoons atta
1/2 teaspoon of baking powder
1/2 teaspoon of baking soda
1 tablespoon sugar
1 tablespoon of refined oil

Instructions

For the crumb, Preheat the oven to 200 degree centigrade.
Take a pan and put the frozen blackberries in them and let them thaw.
Add 2 teaspoons of sugar to the pan and let it incorporate into the mix.
You will notice that the mixture becomes syrupy, if not add a bit of water to it to make it a little liquidy.
Mix all the dry ingredients of the crumb together in a bowl and add the black berry syrup to it.
Add a bit of vegetable oil to the mix to achieve a bread crumb like texture.
Take an oven proof tray and grease it with oil before you lay a piece of baking parchment on it.
Spread the crumb on the baking parchment and put it in the oven.
Remember to keep and eye on the crumb so that it doesn't burn.
For the Panna Cotta
Pour the coconut milk into a saucepan and add the ginger powder and the sugar to it.
Bring the mixture to a boil while stirring to make sure that the sugar has dissolved
Remove from the fire and add the agar powder to it... return to the fire and stir till the agar has dissolved
Now sieve the mixture and keep it aside to cool before pouring it into ramekins.
After it has cooled, keep the ramekins inside the fridge to cool.
Let it set in the fridge for atleast 4 hours.
For the gel
Pour both the juices into a saucepan and bring it to a boil
Remove from flame and add the agar powder while continuously stirring to make sure it melts.
Sieve into a shallow tray and set aside to cool before transfering to the fridge.
Let it set in the fridge till the time of serving.
Once a your elements have been prepared serve them however you like or you can lay the crumb on a plate, de-mould the panna cotta on top of it and pipe or spoon out the gel onto the panna cotta.
Add the blackberries as garnish on top of the panna cotta to finish.

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