This vegan vanilla panna cotta is creamy, smooth, and elegantly light, paired with a bright berry coulis for a fresh and beautiful dessert.

1/4 cup water

1 1/2 teaspoons agar agar powder

4 cups vegan heavy cream

6 tablespoons granulated sugar

1 heaping teaspoon vanilla bean paste or vanilla extract

Pinch of salt

1 cup berries (fresh or frozen)

1/3 cup water

2 tablespoons sugar

1 tablespoon lemon juice

1 teaspoon cornstarch

1/2 teaspoon vanilla bean paste or vanilla extract

Cook Mode Prevent your screen from going dark

Lightly grease 5–6 small ramekins and wipe away excess oil, leaving a thin coating.
In a small bowl, whisk 1/4 cup water with agar agar powder and let it sit briefly to hydrate.
In a saucepan over medium heat, combine vegan heavy cream and 6 tablespoons sugar. Bring just to a boil, whisking occasionally.
Add the agar mixture and whisk continuously. Let it gently boil for about 3 minutes to activate the agar.
Remove from heat and stir in vanilla and a pinch of salt.
Divide the mixture evenly among ramekins. Let cool for about 30 minutes, then cover and refrigerate for at least 6 hours or overnight.
For the berry coulis, blend berries, 1/3 cup water, 2 tablespoons sugar, lemon juice, and cornstarch until smooth.
Optional: Strain the mixture for a smoother texture, then pour into a saucepan.
Cook over medium heat for about 4 minutes, stirring until slightly thickened.
Remove from heat, stir in vanilla, and let cool.
To serve, unmold the panna cotta or serve in ramekins, then spoon berry coulis over the top.

Use raspberries, strawberries, blueberries, or mixed berries for variation.

Add citrus zest to the panna cotta for a brighter flavor.

Coconut cream can be used for a richer texture.

Store panna cotta covered in the refrigerator for up to 3 days.

Keep coulis in a separate airtight container and add just before serving.

Do not reheat panna cotta; serve chilled.