Discover a sugar-free vegan panna cotta recipe. Learn how to use lucuma as a natural sweetener and agar-agar for gut health in this dessert.
Ingredients
- 4 cups Unsweetened almond milk (Or any plant-based milk of your choice) 1 liter
- 1 Cinnamon stick
- Lemon peel Large strips from half a lemon, avoid the white pith.
- 2 tsp Agar-agar powder (This is the plant-based gelling agent) 5g
- 1 tbsp Lucuma powder A natural Peruvian sweetener.
- Nuts for garnish Hazelnuts or walnuts
- Dark chocolate 85–92% cocoa: For grating or shaving on top.
Instructions
Infuse the Milk: Pour the almond milk into a medium saucepan and heat it gently over medium-low heat. Add the lemon peel and the cinnamon stick. Bring it close to a simmer, but do not let it boil. Turn off the heat and let it sit for about 10–15 minutes to infuse the flavors.
Activate the Agar-Agar: Turn the heat back on to medium. Just before it reaches a boil, whisk in the agar-agar powder. Cook for about 5 minutes, stirring constantly with a whisk to ensure it dissolves completely and doesn't stick to the bottom.
Sweeten: Add the lucuma powder and whisk vigorously until the mixture is smooth and free of lumps.
Set: Pour the mixture into individual glass jars or ramekins. Let them cool at room temperature for a few minutes, then transfer them to the refrigerator to set completely, for at least 2-3 hours.
Garnish: Once chilled and firm, decorate with crushed hazelnuts, walnuts, and a few shavings of dark chocolate. You can also opt for fresh berries or a simple dusting of ground cinnamon.
Nutrition
Calories111 kcal
Carbohydrates8 g
Protein2 g
Fat8 g
Saturated fat3 g
Cholesterol0.3 mg
Sodium219 mg
Potassium115 mg
Fiber3 g
Sugar3 g
Vitamin A6 IU
Vitamin C0 %
Calcium215 %
Iron1 mg
