Dairy-Free Pumpkin Spice Panna Cotta (Print Version)
# Ingredients:
→ Base Ingredients
01 -
95g raw cashews
02 -
Warm water, for soaking
03 -
Coconut oil, for greasing
→ Panna Cotta Mixture
04 -
300ml water
05 -
1 pinch kosher salt
06 -
6 tablespoons maple syrup
07 -
75g unsweetened pumpkin puree
08 -
1 tablespoon pumpkin spice
09 -
60ml hot water
10 -
1 teaspoon agar agar
→ Garnish
11 -
Ground cinnamon
12 -
Cinnamon sticks
# Instructions:
01 -
Add the cashews to a medium bowl. Pour in enough warm water to completely cover the cashews, then soak for at least 2 hours, or overnight. Drain thoroughly.
02 -
Grease 4 120ml (4-ounce) ramekins with coconut oil and set aside.
03 -
Add the soaked cashews to a blender with 300ml water and a pinch of salt. Blend on high speed for 2 minutes, or until very creamy.
04 -
In a medium saucepan over medium-low heat, combine the cashew cream, maple syrup, pumpkin puree, and pumpkin spice. Warm slowly, stirring occasionally, until the maple syrup is dissolved and the mixture is simmering.
05 -
Add the agar agar to 60ml hot water and stir until there are no lumps and the agar agar is fully dissolved.
06 -
Pour the agar mixture into the warm cashew cream and whisk to combine. Increase the heat to medium, bring to a gentle boil, and whisk continuously for 3 minutes, until thickened. Remove from the heat and immediately divide between the greased ramekins. Smooth the tops.
07 -
Refrigerate for at least 30 minutes until set. The agar will set at room temperature, but chilling expedites the process.
08 -
When ready to serve, use an offset spatula or butter knife to carefully work around the edges of the ramekins to loosen the panna cotta. Invert onto serving plates and garnish with ground cinnamon and cinnamon sticks.
# Notes:
01 -
This plant-based panna cotta sets using agar agar rather than gelatin, making it suitable for vegans.
02 -
Ensure the agar agar is completely dissolved to avoid lumps in the final dessert.