I simply cannot express how much I love that a vegan gelatine has made its way to Australian supermarket shelves. Now all those fancy desserts you see on television and in magazines can be made vegan.
Today's dessert is so unbelievably simple to make that it doesn't have to be reserved only for special occassions. This Vanilla Coconut Panna Cotta with Pineapple Passion Fruit Jelly will be a crowd pleaser.
It might not be as rich, since it's so low in fat, but it makes up for it by being full of flavour. The smooth and subtle vanilla and coconut bottom layer is matched with a sweet yet tart top layer, making for a delightful taste sensation with every bite.
1 1/2 Cups Coconut Milk (I prefer my Homemade version)
1/2 - 1 tsp Vanilla
1/2 Cup Fresh Passion Fruit Pulp (6 or 7 fruits)
1/2 Cup Pineapple Juice
2 Queen Fine Foods Jel-It-In sachets
6 tsp Natvia
In a bowl, combine the coconut milk, vanilla, 3tsp Natvia and one Jel-It-In sachets
Stir well to dissolve the stevia and vegan gelatine
Add to a saucepan, bring to a boil, then simmer for one minute
Remove from the heat, and divide between two serving bowls
Set aside and allow to cool and set completely - this will take 30-45 minutes
Once the panna cotta is ready, you can make the jelly top
In a bowl, combine the passion fruit pulp, pineapple juice, the rest of the Natvia and the other Jel-It-In sachet
Stir to dissolve and remove lumps, then pour into a saucepan
Like with the panna cotta, bring the mixture to a boil and simmer for a minute
Pour the jelly on top of the panna cottas, dividing it between the two bowls
Allow the jelly to set and room temperature, then store in the fridge until they're ready to serve
Makes 2 serves
Macros per serve