Lemongrass Mango Panna Cotta
The fresh grassy fragrance of lemongrass is a perfect foil for the rich creamy coconut milk in this light, tropical dessert. Deceptively quick and easy to make, this vegan, non-dairy panna cotta is elegant enough for a dinner party yet simple enough to whip up for an everyday treat! Subtle and refreshing on the palette, enjoy the panna cotta unadorned or with the extra fruity flavour of mango compote, especially for those with a sweeter tooth.
Trim the end of the lemongrass stalks and remove tough or discoloured outer layer if necessary. Lightly crush the stalks with flat of knife or rolling pin to release the aromatic oils and cut into 5cm (thumb-length) pieces.
In a small bowl dissolve the agar agar in the hot water mixing to avoid lumps. Add the chopped lemongrass and coconut milk and mix well.
Transfer the mixture to a medium saucepan and heat slowly until just simmering stirring occasionally with a wooden spoon. Simmer for 5 minutes then stir in maple syrup (NB: the finished dessert will not be as sweet as the mixture is at this stage). Remove from heat and allow mixture to cool for 20 minutes while it absorbs the lemongrass aroma.
Strain the mixture into a jug to remove the lemongrass then pour either into 4 oiled ramekins if you want serve the panna cotta inverted on a plate, or directly into serving glasses. Place in fridge to set for 3 hours or overnight to allow a more intense lemongrass flavour to develop.
In a small saucepan, mix together all ingredients. Bring to a boil, and simmer 10 minutes.
Cool and serve with the panna cotta.
Top panna cotta with fresh chopped mango and mint (optional).
*If you do not have agar agar in your cupboard, for a non-vegan version, substitute 1.5 tsp (7.5ml) gelatin powder. Sprinkle over the slightly cooled mixture in Step 3 and stir until dissolved. However be aware, gelatin will give a creamier texture to the dessert whereas agar gives a firmer texture. A gelatin-based dessert will quickly turn to liquid in a warm environment whereas one made with agar will hold its shape.
If you try this, do leave a comment below and let me know how it turns out for you. If you take photos, make sure to tag me @lizqoasisorganics and #lizqoasisorganics on Instagram and Facebook.
Ingredients
Directions
Trim the end of the lemongrass stalks and remove tough or discoloured outer layer if necessary. Lightly crush the stalks with flat of knife or rolling pin to release the aromatic oils and cut into 5cm (thumb-length) pieces.
In a small bowl dissolve the agar agar in the hot water mixing to avoid lumps. Add the chopped lemongrass and coconut milk and mix well.
Transfer the mixture to a medium saucepan and heat slowly until just simmering stirring occasionally with a wooden spoon. Simmer for 5 minutes then stir in maple syrup (NB: the finished dessert will not be as sweet as the mixture is at this stage). Remove from heat and allow mixture to cool for 20 minutes while it absorbs the lemongrass aroma.
Strain the mixture into a jug to remove the lemongrass then pour either into 4 oiled ramekins if you want serve the panna cotta inverted on a plate, or directly into serving glasses. Place in fridge to set for 3 hours or overnight to allow a more intense lemongrass flavour to develop.
In a small saucepan, mix together all ingredients. Bring to a boil, and simmer 10 minutes.
Cool and serve with the panna cotta.
Top panna cotta with fresh chopped mango and mint (optional).
