With only two ingredients, this vegan panna cotta will become your best desert this Christmas. I discovered it this fall and found it divine. So easy to make, delicious, different, cheap and healthy. It is impossible not to like it.
It is true that it is a seasonal delicacy. Its best moment is in October, when the splendor of the persimmons. And it lasts very little, I know! But I have discovered that you can keep the pulp of the fruit and freeze it until you need to make the dessert. Also, nowadays, especially during these holidays, you can find all kinds of fruits in the markets.
Among them will be the giant persimmons, which can serve you just as well. This delicious vegan recipe does not contain a gram of added sugar. And it only needs two ingredients to be made. As utensils, you should have on hand a grinder, spatula and silicone mold. Initially, I dusted the panna cotta with pure cocoa. But I soon decided that I could do it with matcha tea, powdered blueberries or glitter. Depending on the day and the mood.
A tip is to accompany it with a bit of light fruit with a bitter touch, raspberries or currants, for example. You can also play by adding some frozen cocoa crudités. What you can achieve by melting a cocoa bar in a bain-marie, drawing with the cocoa cream on baking paper and leaving it in the freezer for a few hours.
3 tablespoons of pure cocoa powder
For every two persimmons, add three tablespoons of pure cocoa powder. You will first need to separate the pulp from the skin of the persimmons and discard the seeds. If they have any. Add these two ingredients in the blender. Mix well and, with a spatula, fill the silicone molds. Let stand 6 hours in the freezer. You will see how easy you can slide and remove the panna cotta from the mold!
- Prep Time: 15 min
- Cook Time: 6 hours
- Category: Dessert
Keywords: Vegan, Christmas, Dessert