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‘Pumpkin pie’ and pistachio panna cotta

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A simple fall dessert with rich colour and texture contrasts, pictured here with a warm blueberry compote.

Ingredients

1/2 cup of coconut milk
1/4 cup of unsweetened soy milk
2T of agave nectar
1T of agar-agar flakes
1, 15oz can of organic pumpkin pie mix*
1/4 cup of pistachios, chopped
1t of sugar divided in halves*

Instructions

Bring the coconut milk, soy milk and agave to a simmer on medium low in a sauce pan.
Add the agar-agar flakes and stir to combine.
Simmer on medium low for 15 minutes stirring frequently until the agar is dissolved and the liquid is reduced to about 1/3 cup.
Add the pumpkin pie mix and stir until thoroughly combined.
Simmer another 20 minutes stirring frequently until thick and reduced.
Add half the chopped pistachios each to the bottom of 2 ramekins
Sprinkle the pistachios with 1/2t of sugar each
Pour the pumpkin mixture over the pistachios
Chill in the refrigerator for 20 minutes uncovered.
Cover with plastic wrap and chill for at least 4 hours to setup.
When firm and ready to serve, carefully turn out the panna cotta onto the plate.

*An organic pumpkin pie mix should have organic (unbleached) sugar. A growing number of white table sugars are produced without using animal bone charcoal. Beet sugar, organic sugar and unrefined sugars are typically fine.

Peanut butter panna cotta with lime, cashew topping and shaved chocolate.

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A simple, rich, no-bake dessert with a brightly flavored lime topping and a little chocolate.

Ingredients

For the panna cotta
1 1/2 cups of unsweetened soy milk
1/2 cup of sugar (1)
1T heaping of agar-agar
1/2 cup of unsweetened peanut butter
A pinch of sea salt
2T of shaved chocolate for garnish (2)

For the topping
50g of extra firm tofu
2T cup of cashew butter
2T cup of unsweetened soy milk
2% cup of sugar (1)
1T of lime juice
A pinch of sea salt

Directions

Puree the soy milk, sugar, agar-gar, peanut butter and sea salt until smooth.
Bring the mixture to a simmer and simmer on medium low for 15 minutes.
Pour into two ramekins and chill uncovered for 20 minutes.
Cover with saran wrap and chill further for 2 hours.
Puree the ingredients for the topping.
Let chill 2 to 3 hours to setup.
When you’re ready to serve, turn the panna cotta out carefully onto a plate.
Spoon the lime cashew sauce over the top.
Garnish with shaved chocolate

(1) Production methods are changing, but some white cane sugars are still bleached using animal bone charcoal. Beet sugar, organic sugar and other unbleached sugars are typically fine.

(2) I use a nice fairly traded chocolate bar with organic beans and organic sugar.

Spiced pumpkin and mocha panna cotta

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Rich pumpkin and spices with coffee flavours for a nuanced fall dessert, pictured here with lime cashew topping.

Ingredients

12 cup of coconut milk
12 cup of fresh espresso
12 cup of sugar
1 12T of agar-agar flakes
1, 15oz can of pumpkin
12t of dried ground cinnamon
14t of dried ground ginger
A pinch of dried ground cloves

Instructions

Bring the coconut milk, espresso, sugar and spices to a simmer on medium low in a sauce pan.
Add the agar-agar flakes and stir to combine.
Simmer on medium low for 15 minutes stirring frequently until the agar is dissolved and the liquid is reduced to about 12 cup.
Add the pumpkin and stir until thoroughly dissolved.
Simmer another 20 minutes stirring frequently until thick and reduced.
Pour into 2 ramekins.
Chill in the refrigerator for 20 minutes uncovered.
Cover with plastic wrap and chill for at least 4 hours to setup.
When firm and ready to serve, carefully turn out the panna cotta onto the plate.

A growing number of white table sugars are produced without using animal bone charcoal. Beet sugar, organic sugar and unrefined sugars are typically fine.

Lime cashew panna cotta with bittersweet chocolate lace

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A simple, flavourful dessert with some sophisticated looking presentation. Add a little lime zest for extract colour and richer flavour.

Ingredients

2 cups unsweetened soy milk
1/4 cup lime juice
1/2 cup of sugar (1)
1T heaping agar-agar flakes
1/4 cup unsweetened, unsalted cashew butter
A pinch of sea salt
50g bittersweet chocolate (2)

Directions

Puree the soy milk, sugar, agar-gar, peanut butter and sea salt until smooth.
Bring the mixture to a simmer and simmer on medium low for 15 minutes.
Pour into two ramekins and chill uncovered for 20 minutes.
Cover with saran wrap and chill further for 2 hours.
When you’re ready to melt the chocolate, turn the panna cotta out carefully onto a plate.
Melt the chocolate using a double-boiler, or two pans in a makeshift double boiler). Don’t add water, soy milk or other things that may cause the chocolate to seize.
Once the chocolate has melted, either transfer to a piping bag and draw lace on a cool, dry surface (e.g., parchment paper or plastic wrap over a baking sheet) or drizzle with a rubber spoon to the same effect.
Let the chocolate lace setup at room temperature (expect about an hour or two).
Carefully peel off the chocolate off the surface in pieces.
Arrange the lace in thin slices on top of the panna cotta and serve.

  1. Production methods are changing, but some white cane sugars are still bleached using animal bone charcoal. Beet sugar, organic sugar and other
    unbleached sugars are typically fine.

  2. I use a nice fairly traded bar with organic beans and organic sugar.