Name: Vegan Panna Cotta with Figs
Prep time: 6 min
Cook time: 14 min
Total time: 20 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 cup coconut cream (*Use coconut cream that separates from full fat coconut milk after refrigeration (fat solids float to the top of the can) or store-bought coconut cream. For best results, use full-fat coconut milk with no stabilisers or other additives, chilled for a few days to ensure separation.); 1.5 tsp agar agar flakes; 0.25 cup maple syrup; 1 null vanilla pod (seeds scraped); 8 null ripe black figs (cut into quarters); 1 tbsp maple syrup; 0.5 tbsp lemon juice

Instructions

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1

Combine coconut cream (2 cup), agar agar flakes (1.5 tsp), maple syrup (0.25 cup), and [vanilla pod] seeds in a small pan. Bring to a gentle boil, then simmer for a few minutes, stirring frequently.
2

(Optional): Lightly grease ramekins with a tiny bit of flavourless oil for easier unmoulding.
3

Strain the [coconut cream] mixture through a fine sieve to remove any undissolved [agar agar flakes]. Pour the strained mixture into ramekins and refrigerate for 3-4 hours to set.
4

Place black figs (8 ripe), maple syrup (1 tbsp), lemon juice (0.5 tbsp), and a dash of [water] into a small pot. Simmer on very low heat until the [figs] soften and their juices thicken into a sauce.
5

To unmould, run a knife gently along the edge of each ramekin. Invert the ramekin onto a plate and gently lower it until the panna cotta releases. Serve immediately with the [fig relish] poured on top.