BBC chefs Matt’s perfect pud
A vegan-friendly, creamy dessert from BBC Wales’ Matt Pritchard
Planty panna cotta with kiwi fruit sauce
Before I was vegan, I was a massive fan of panna cotta. I used to love seeing it turn up with that slight wobble and look forward to sticking my spoon into it. This recipe has taken me ages to sort out – along the way I’ve had many puddles of pud when I removed the moulds – but I got it right in the end!
SERVES 2 PREP 10 mins plus at least 3 hrs setting COOK 10 mins EASY V
For the panna cotta
160ml coconut cream 250ml oat cream
1 tsp agar-agar powder
1 tsp vanilla bean paste
2 tbsp maple syrup or agave syrup a little flavourless oil, for the ramekins
For the kiwi sauce
2 ripe kiwi fruit, peeled and cut into small chunks
1 tbsp maple syrup
1 Put all the ingredients for the panna cotta – except the oil – in a saucepan, put on a medium-low heat, bring to a simmer and whisk together.
2 Lightly oil two ramekins with the flavourless oil. Pour the cream mixture in, cover and put in the fridge to set for 3-4 hrs.
3 Keeping some kiwi aside to decorate, put the rest in a saucepan with the maple syrup and 1 tbsp water on a medium heat and bring to a simmer to soften the kiwi. Transfer to a blender and blitz to combine. Place a sieve over a bowl and pour the mixture in, leaving the pulp behind in the sieve. Loosen the sauce in the bowl with a little extra water if it looks too thick. 4 Run a knife around the edges of the ramekins before sliding the panna cottas out onto serving plates. Pour over the sauce and use the reserved kiwi to decorate.
GOOD TO KNOW vegan • vit c
PER SERVING 592 kcals • fat 45g • saturates 26g • carbs 38g • sugars 33g • fibre 4g • protein 6g • salt 0.1g