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With the delicious variety of vegan egg nogs available—here's our recent favorite—whip up a perfect panna cotta with your nog of choice for a simple yet festive holiday treat. Thanks to VegNews columnist and Vegan Desserts author Hannah Kaminsky for sharing this recipe with us. If you love baking or just want to know where to start, join VegNews for our Holiday Baking Twitter chat this Thursday, December 15 at 6pm PT with Hannah, Allison Rivers Samson, and Beverly Lynn Bennett. Consider it your holiday baking hotline!
Makes 4 servings
What You Need:
1-1/2 cups vegan eggnog
1/4 cup dark brown sugar, packed
2 teaspoons agar agar powder
1 6-ounce container unsweetened soy yogurt
1 teaspoon vanilla
Freshly grated nutmeg, for garnish (optional)
What You Do:
1. Lightly grease four 4-ounce ramekins and set aside. In a medium saucepan over medium-low heat, combine nog, brown sugar, and agar. Bring mixture up to a simmer, but do not let boil. Continue to simmer for 5 to 10 minutes, stirring occasionally, until agar has dissolved.
2. Into a medium-size bowl, strain mixture using fine-mesh sieve. Whisk in yogurt and vanilla until smooth. Into prepared ramekins, pour mixture, and let cool at room temperature for 15 minutes. Transfer ramekins to refrigerator, and allow to set for at least 2 hours, until fully chilled.
3. To serve, invert panna cotta onto a plate or serve in ramekin. Top with a pinch of freshly grated nutmeg.
Photo by Hannah Kaminsky
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