Vegan Vanilla Peach Panna Cotta

• Produce

  • 2 tbsp Lemon, zest
  • 3 cups Peaches, very ripe pitted and chopped

• Canned Goods

  • 4 cups Coconut milk, full-fat

• Condiments

  • 1 tbsp Maple syrup
  • 4 tbsp Maple syrup + more

• Pasta & Grains

  • 1/3 cup Buckwheat groats, raw

• Baking & Spices

  • 1 tbsp Agar-agar, powder
  • 1/4 tsp Cinnamon, ground
  • 1 pinch Sea salt
  • 1 Vanilla bean

• Other

  • 1/4 teaspoon cinnamom
  • edible flowers (I used blossoming mint from my garden

Found on willfrolicforfood.com

Description

Ingredients

• 4 cups full fat coconut milk (2 13 oz cans coconut milk)
• 1 vanilla bean
• 4 tablespoons maple syrup + more to taste
• 1/4 teaspoon cinnamom
• 1 tablespoon lemon zest
• pinch sea salt
• 1 tablespoon agar agar powder
• 3 cups very ripe peaches, peeled, pitted and chopped roughly
• 1/3 cup raw buckwheat groats
• 1 tablespoon maple syrup
• 1/4 teaspoon ground cinnamon
• ~1 tablespoon lemon zest
• edible flowers (I used blossoming mint from my garden)

Directions

• Lightly oil your moulds or glasses with coconut oil or another neutral-flavored high quality oil. This step is particularly important if you’re planning on un-moulding your panna cotta, but doesn’t really matter if you’ll be eating it directly out of a cup.
• Scrape the seeds from your vanilla bean pod. Reserve the pod.
• To a medium-large saucepan, add the coconut milk, vanilla bean seeds + whole vanilla bean pod, cinnamon and lemon zest and a tiny pinch of salt. Whisk everything together. Bring to a simmer, whisking occasionally.
• Once simmering, cut off the heat and remove the vanilla bean pod, discarding it.
• Add the agar agar powder 1/2 teaspoon at a time, whisking vigorously while doing so. Cut the heat back on and, whisking slowly and constantly, bring the mixture just up to a boil. Immediately remove the pot from heat.
• Add the peaches to the custard. Using a metal immersion blender, blend everything together until very smooth — making sure to submerge the immersion blender blades fully to keep it from splattering. You could also use a high powered blender with a heat-safe glass blender cup.
• Pour the panna cotta custard into your molds. Tap the molds on the counter a couple of times to pop any bubbles that may have formed on top.
• Set in the freezer to cool. The panna cotta is ready when it’s fully cool. Smaller moulds set up quickly (as quickly as 20 minutes). Large molds can take up to an hour.
• To remove the panna cotta from your moulds, flip your mould upside down and tap it a couple of times on the plate / platter on which you’ll be serving. Then gently pry the panna cotta from the moulds using a sharp knife, setting the knife just at the edge of the panna cotta and pulling down. It should slip right out of the mould quite easily.
• Optional garnish: Stir together the buckwheat groats, maple syrup and cinnamon. Top your panna cotta with the groats equally. Top with lemon zest and edible flowers or mint leaves as you like. Dig in!