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Cardamom Panna Cotta with Candied Blood Oranges

Our vegan take on this traditional Italian dessert has a nutty flavor thanks to the inclusion of plant-based milk.

Serves: 4
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The traditional Italian dessert known as panna cotta is normally made with gelatin and cream, but our vegan version includes agar agar and nut milk. Cardamom and oranges are incorporated for a warmer flavor as the winter season draws near.

Serves 4

What you need:

For the panna cotta:
¾ teaspoon agar agar
2 tablespoon water
2 cups nut milk
½ cup sugar
2 teaspoons vanilla extract
1 teaspoon cardamom

For the candied blood oranges:
2 blood oranges sliced in ¼-inch rounds
1½ cup water
1 cup sugar

What you do:

1. For the panna cotta, into a small bowl mix the agar agar with 2 tablespoon of water. Into a small saucepan, add milk and sugar, and bring to a boil to dissolve the sugar. Stir in the agar agar and boil the mixture for another 2 minutes. Turn off the heat and add 2 teaspoons extract and 1 teaspoon cardamom.

2. Into small serving dishes, pour mixture, and allow panna cottas to chill in the refrigerator for at least 4 hours, or overnight.

3. For the candied blood oranges, into a saucepan, bring water and sugar to a boil. Add orange slices and boil each side for 15 minutes. If you can’t fit all the slices, repeat the process with fresh water and sugar. Transfer to a wire rack and cool overnight.

4. Once the oranges have set and the panna cotta has refrigerated overnight, top the panna cotta with the candied oranges and serve.

Photo courtesy of Amy McDonough