Ladies, I am having so much fun going through vintage recipes and updating them to make them modern! I found the most unusual and frankly, kind of scary looking dessert in a bin of 1967 recipe cards and thought it might be interesting to see what it actually tasted like. It turns out the combination of milk, cream, and cornstarch created a sort of “poor man’s panna cotta”. I was curious to see if it worked using something non dairy like coconut milk, and it turns out the cornstarch was a perfect way to thicken the mixture without any need for gelatin, which is what is usually used in panna cotta. I ended up creating a vegan chocolate panna cotta which is super easy, and completely decedent! I made my next door neighbors test it and they didn’t believe me when I told them it was made using coconut milk instead of heavy cream!
I knew this would be fun recipe to feature on my YouTube channel, so here is the link to the video!
- ⅓ cup cornstarch
- ⅓ cup high quality unsweetened cocoa powder
- 3 Tbsp sugar
- 1½ cups coconut milk
- ½ cup raspberry preserves
- Fresh raspberries
- Fresh mint *optional for garnish
- In a bowl, mix together the cornstarch, cocoa powder, and sugar. In a measuring cup, measure out 1.5 cups of coconut milk. Pour a little bit of the measured coconut milk into the bowl and mix to combine with the dry ingredients.
- Pour the rest of the coconut milk into a small saucepan and bring to a boil. WARNING: Once the milk comes to a boil the bubbles rise and can spill all over your cook top, so once it comes to a simmer, don't stray too far away from the stove.
- Pull the coconut milk off the heat and pour into your bowl and stir. Once everything is incorporated, pour the mixture back into the sauce pan and bring back to the heat. The flame should be quite low because you don't want to burn the panna cotta. Continuously stir until thickened. The mixture will quickly go through a few phases where it looks lumpy and disgusting. Don't worry, it will smooth out as it cooks. Very quickly the mix will become smooth and shiny. THAT is when you know it is done. Pull off the heat.
- Let it cool a bit and then fill your molds. I used regular sized cupcake tins but you could try some vintage molds, or even let it set in pretty teacups! Keep in the fridge until ready to serve.
- When it is time to serve, microwave some good raspberry preserves until loose. Spread on the bottom of the plate and then carefully unmold the panna cotta. I had to run a butter knife around the mold and then bang the muffin tin on my counter. Place the panna cotta on top of the preserves and then top with fresh raspberries and a spring of mint.