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5 from 1 vote

Vanilla Bean Panna Cotta with Blackberry Lemon Sauce

A dairy-free version of the classic Italian dessert served with a blackberry lemon sauce
Prep Time30 minutes
Total Time4 hours
Course: Dessert
Cuisine: Italian
Servings: 4 servings

Ingredients

For the Vanilla Bean Panna Cotta:

  • 2 cups full-fat coconut milk
  • ⅓ cup maple syrup
  • 2 tsp powdered gelatin
  • 1 tbsp cold water
  • ¼ vanilla bean, seeds scraped
  • Pinch of salt

For the Blackberry Lemon Sauce:

  • 10 oz bag frozen blackberries about 2 cups
  • 1 tbsp maple syrup
  • 1 lemon, zested
  • 1 tsp lemon juice
  • 2 tsp tapioca starch
  • 2 tsp water

Instructions

For the Vanilla Bean Panna Cotta:

  • Add the powdered gelatin and the water to a small dish and mix. Allow to sit while you work on the rest of the recipe
  • In a small sauce pan, add the coconut milk, mape syrup, vanilla bean and salt and bring to a low simmer
  • Once the gelatin is dissolved in the water, about ten minutes (it should feel slightly spongey to the touch and be an opaque color), add to the warm coconut milk and stir until dissolved
  • If using vanilla bean, I recommend slightly chilling the panna cotta before placing in glasses to suspend the vanilla bean specks. To create an ice bath, take a large bowl (larger than your suace pot) and fill it half way with ice and cold water. Place your sauce pot into the ice and water mixture. Stir the pudding with a whisk until it starts to thicken and the vanilla specks are mixed well throughout. Once slightly thickened, pour into four glasses, cover and chill in the fridge for four hours.

For the Blackberry Lemon Sauce:

  • Add the blackberries to a small sauce pot and place over low heat. Slowly heat the blackberries until thawed. With a wooden spoon, gently break up the blackberries
  • Once the blackberries are broken down, add the lemon zest, lemon juice, maple syrup and stir. Allow the mixture to slowly simmer
  • In a small dish, combine the tapioca starch and the water. Pour the mixture into the blackberries and stir until thick, about 30 seconds. Place the sauce in an airtight container and chill in the fridge until ready to use
  • To assemble the panna cottas, remove from the frdige and spoon some of the blackberry lemon sauce on top. Finsih with lemon zest, fresh blackberries and a mint sprig. Enjoy!