Lemon panna cotta is a light tangy pudding, a dairy-free twist on a classic quick recipe. No dairy, creamy with agar agar, and served in a shot glass with a bright mango compote on top. Only five ingredients.
Simmer on stove the milk, maple syrup, lemon peels, and agar powder. Do not boil. Stir and keep on simmer until solution seems completely combined. It took me about 2 minutes.
1 cup dairy free milk, 1 ½ teaspoon agar agar powder, 1 tablespoon maple syrup, lemon rind peels
Remove lemon peels. Fill 3 small shot or yogurt glasses. Let jars cool to room temperature and then refrigerate 1-2 hours or until panna cotta sets (it doesn't slosh when you move jars). It might take longer to set, there are a lot of influencing factors. If you want to be sure it will set in time, make it the day before and let it set overnight.
½ cup chopped mango, 2 teaspoon lemon juice, 1 teaspoon agar agar powder, ¼ cup water
Make Mango Puree
Heat in pan the chopped mango, maple syrup, and water. Mash mango with a fork as it gets mushy.
Simmer sauce a few minutes until it appears to thicken. It took me about 2 ½ minutes. Let sauce cool to room temperature. Stir in lemon juice.
Assemble & Serve Panna Cotta
Spoon puree in even amounts on top of each chilled panna cotta. Decorate with sliced lemon.
Both recipes should be chilled before serving.
Storage
Panna cotta can last a week in the refrigerator. Wrap the tops of the jars in plastic wrap. Panna cotta does not freeze.
Notes
Recipe TipsUse a whisk when stirring the mixture in the pot, not a spoon, to avoid clumps.You can swap the almond milk for another, but choose cashew milk or hemp milk, not a low fat milk such as oat milk.Serving IdeasServe this panna cotta in shot glasses, ramekins, or molds, and top with fruit, herbs, or nuts.Pair or accompany this lemon panna cotta with things such as shortbread cookies, fresh berries, or sparkling wine.