Vegan panna cotta with persimmon cream

Total time: 3hr 20m
Preparation Time: 20m

For 4 people


Petra Food Movement

Nutritional Information

Contains 301 Kcal, 3g Protein, 28g Carbohydrates, 19g Fat


  • Panna cotta
  • 1 tin coconut milk (400 ml)
  • 1 vanilla pod, cut open lengthways, seeds scraped out
  • 2 tsp birch sugar or date syrup
  • 1 tsp agar-agar (morga) (heaped)
  • Persimmon cream and serving
  • 2 persimmon
  • 2 pinches ground cardamom
  • a little pistachios, roasted and salted

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  • Panna cotta

    Using a whisk, mix the coconut milk well with the birch sugar, vanilla seeds and agar-agar in a small pan. Bring to the boil, then simmer for 2-3 mins., stirring continuously. Place into 4 small glasses or ramekins (each approx. 125 ml), allow to cool a little. Cover and refrigerate for approx. 3 hr.
  • Persimmon cream and serving

    Cut the persimmon into quarters using a sharp knife and carefully scrape the flesh out into a mixer bowl. Add the cardamom, and purée using a hand blender. To serve, Carefully slide the tip of a knife around the edges of the panna cotta. Briefly dip the glasses/ramekins in hot water and turn out the panna cotta onto plates. Distribute the persimmon cream evenly over each panna cotta, and decorate with pistachios.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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