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Vegan Panna Cotta with Blackberry Sauce

Panna Cotta is an Italian dessert that is traditionally made with cream. However, it can also easily be made with vegan cream which is not as high in fat and therefore the panna cotta may be a little less creamy (but as said before lower in fat). As our garden is full of blackberries at the moment, I decided to use these on top of it which adds an incredible sweetness to the dessert.

Preparation Time: 10 mins

Cooking Time: 10 mins

Total Time: 20 mins

Servings: 10 people

Portions: 10 small pots



600 ml soy cream

400 ml oat cream

100 g sugar

2 vanilla beans

1 sachet tonka bean sugar

1 lemon (zest)

2 g agar agar

Blackberry Sauce:

300 g blackberries

3 tbsp sugar

1/2 lemon (juice)



1. Mix the agar agar powder with half of the oat cream free from lumps. Put the mixture with the remaining oat cream, soy cream, lemon zest and tonka bean sugar into a medium pot. Halve the vanilla beans and scrape out the vanilla with a knife, add to the mixture as well.

2. Heat everything on medium heat. Bring to a boil and let simmer for 5 minutes.

3. Transfer the hot mixture into smaller pots and put into the fridge for at least 1 hour.

4. Meanwhile, heat the blackberries in a small pot, add the sugar and lemon juice, and bring to a boil. Turn off the heat and transfer into a food processor to blend the blackberries. Sieve the sauce and pour onto the cooled panna cotta.


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Vegan Panna Cotta with Blackberry Sauce
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