Description
This vegan Lebanese Panna Cotta, also known as Mahalabia, is a creamy, dairy-free dessert pudding that hails from the heart of Lebanon.
Ingredients
Scale
Base Ingredients:
- 4 cups unsweetened plain plant milk
- ¼ cup + 1 Tablespoon pure maple syrup (+/-) *
- 5 to 6 Tablespoons cornstarch (or arrowroot powder) *
- ¼ teaspoon sea salt (+/-) *
Other Base Ingredients:
- 1 to 3 teaspoons vanilla extract (+/-) *
Raspberry Sauce Ingredients:
- 12 oz. fresh raspberries *
- 2 Tablespoons pure maple syrup
- 2 Tablespoons water
- Pinch sea salt (+/-) *
Cornstarch Slurry Ingredients for the Raspberry Sauce:
- ¾ teaspoon cornstarch (or arrowroot powder)
- 2 teaspoons cold tap water
Optional Topping Ingredients:
- Sprinkle chopped pistachios
- Sprinkle shredded coconut
Instructions
- Place all the Base Ingredients into a medium-sized stock pot, whisk until all the cornstarch is dissolved in the milk. Important Note: The pot is not on the stove yet.
- Place the pot on the stove and cook over medium-high heat, stirring frequently until the mixture starts to thicken, approximately 4 to 5 minutes. Once it starts to boil and thicken, stir constantly for an additional 2 to 4 minutes until the mixture thickens and coats the spoon. The mixture will be a slightly thickened liquid. It will become solid once refrigerated and cold.
- Once thickened, remove from the stove and stir in the vanilla extract, then divide the mixture into 4 (or 6) serving cups, cover and refrigerate for at least 4 hours or preferably overnight.
- In the meantime, make the Raspberry Sauce by placing all the Raspberry Sauce Ingredients into a medium-sized stock pot. Over medium-high heat, bring to a boil, then stir until all the raspberries break down and a raspberry sauce mixture develops.
- Make the Cornstarch Slurry for the Raspberry Sauce by mixing the cornstarch and water into a small bowl. Mix until all the cornstarch is dissolved into the water, then add the cornstarch slurry to the hot raspberry sauce. Stir constantly until the sauce boils and thickens. Once thickened, lower the heat to medium and stir for several minutes, then remove from the stove. Allow to sit for 5 minutes off the heat. Then place in a glass container, cover and refrigerate at least 4 hours or preferably overnight.
- To serve, remove from panna cotta from the refrigerator, top with some of the raspberry sauce and chopped pistachios. (See other variations). Enjoy!
Notes
Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
Servings: 4 to 6