Vegan Panna Cotta with Rose Kombucha Coulis

If you're looking for a delicious, easy dessert that's free from dairy and gelatine and perfect for any occasion, look no further than this vegan panna cotta with rose kombucha coulis. Let's get started!

Ingredients

For the panna cotta:

• 1 L plant-based milk of your choice (soy, oat, almond, hazelnut, coconut, etc.)

• 80 g sugar

• 6 to 8 g agar-agar powder

• Zest of 1 lime (peel only)

• 1 vanilla pod

For the coulis:

• 1 bottle of rose kombucha (or any fruity kombucha)

• 165 g fresh or frozen berries

Method

1. Put the milk, sugar and agar-agar in a pot. Mix until dissolved.

2. Split the vanilla pod and scrape out the seeds with a knife. Add the seeds and the pod to the milk. Add the lime zest and mix again.

3. Cook over medium-high heat until it starts to boil. Stir often so it doesn't stick to the bottom of the pot. Lower the heat to medium-low and keep stirring for 2 more minutes.

4. Strain the liquid and discard the vanilla pod and lime zest.

5. Pour the liquid into 4 small bowls and let them cool at room temperature before placing them in the fridge for at least 2 h.

6. For the coulis, simply blend the kombucha and berries together. You can then pass the purée through a fine-mesh sieve for a smoother texture, or leave it as it is.

7. To serve, flip the panna cotta on a plate, pour some coulis, and garnish with chopped pistachios and a couple of mint leaves.

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Pro tip: Don't waste the vanilla pod. Rinse it, let it dry completely, then bury it in a jar of sugar: after a week or two you'll have homemade vanilla sugar for your next bake.

Stock up on Ragi kombucha below 👇