Purple Panna Cotta {Vegan}

Recently, I was browsing about on the interwebz (as you do) and came across this article on The Hot Vegan Food Trends of the moment. Aquafaba is #1–yay! But there were a few others in there that piqued my interest, as well, like the “Goth Food Trend.”

This trend is in response to the unicorn food trend–it is the complete opposite. It features instead of happy, pastel colours, dark, saturated colours in food like purple and black.

I have two recipes for you this week, both “goth” foods–one purple, one black.

Regular readers will know I’m pretty obsessed with the colour and taste of ubes or purple yams. They are really good for you, and they give everything a gorgeous purple hue. And even though they are technically a savoury food, they work really well in sweet applications.

I decided to create a panna cotta with mine. I thought that it would make for a very pretty dessert, especially when topped with a blueberry balsamic reduction, and it turns out, I was right.

The texture is not quite as smooth as a traditional panna cotta, due to the purple yam, but my taste testers were pretty into the final result.

Purple Panna Cotta {Vegan}

Ingredients

• 500 mL coconut milk
• One medium purple yam
• 3/4 tsp agar
• 1/4 cup sugar
• 1 tbsp water

Method

1. Peel the yam, and cut it into chunks. Steam for about 15-20 minutes until soft and easily pierced by a fork. Allow to cool slightly.
2. In a small bowl, place the tablespoon of water and sprinkle the agar over it. Allow to stand for 5 minutes.
3. Place the sweet potato and the coconut milk in a blender and blend well until smooth. Strain into a small saucepan, and add the sugar. Heat gently just until warm and the sugar is dissolved.
4. Pour a couple of tablespoons of the hot coconut milk into the bowl with the agar, and stir well. Add it slowly back into the pot, whisking the whole time. Heat for another 5 minutes, until the milk is steaming, but don’t let it boil.
5. Pour into 4 individual ramekins or glasses, then place in the fridge to set overnight, or at least for a few hours.
6. You can serve these either right in the glass with a few tablespoons of blueberry compote on top (see below) OR if you cover the ramekin with a plate, turn it upside-down and then run hot water over it, it will unmold and drop onto your plate for a fancier presentation.

For the compote

• 1/2 cup blueberries
• 3 tbsp sugar
• 3 tbsp good-quality balsamic vinegar

Method

1. In a small saucepan, combine all three ingredients. Bring to a boil, then simmer over low heat for about 10 minutes or so. Blend with an immersion blender to make it really smooth. Cook until it is thickened. You’ll know it’s done when you draw a line on the back of a spoon, and it holds.
2. Allow to cool at least slightly before spooning over set panna cotta to serve.