Looking for a light and nutritious breakfast recipe you can essentially call dessert? I’ve got you covered with this incredible Vegan Panna Cotta!
Course Breakfast
Cuisine Italian
Keyword panna cota, strawberry panna cotta, vegan panna cotta
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Chilling time 4 hourshours
Total Time 20 minutesminutes
Servings 4
Calories 135kcal
Author Charisse Yu
Ingredients
Strawberry Chia Vegan Jello
½ cwater
3 cstrawberries, divided
1 tspagar agar powder
⅛cagave syrup, to taste
2-3tbspchia seeds
¼ csugar
Vanilla Vegan Panna Cotta
1 cCalifia Farms Almond Milk
1tspagar agar powder
⅛ cagave syrup, to taste
½ cCalifia Farms Plain Yogurt
1tspvanilla extract
¼csugar
Instructions
For the jello
In a blender, add 2 ½ cups of strawberries and all other ingredients, except chia seeds and puree until smooth. Strain mixture to remove pulp and pour into a small saucepan. Cook 5-10 minutes, until mixture reduces and thickens into the consistency of a watery jam. Turn off heat and set aside. Mince remaining strawberries. Add in strawberries and chia seeds to pan. Stir frequently for 5 minutes until chia seeds have inflated and are consistently spread throughout the mixture. Pour into glass. For angled effect place glasses on their side in a muffin tin. Chill completely for 2-3 hours until set.
For the panna cotta
In a small saucepan, add almond milk agar agar, and sugar and whisk. Bring to a boil, stirring consistently to dissolve agar agar powder. Once everything has dissolved, remove from heat and whisk in yogurt, and vanilla. Allow mixture to cool slightly, 2-3 minutes. Pour mixture on top of set Strawberry Jello. Cool for 2-3 hours until set.