Perfectly wobbly vegan panna cotta with a warm hum of ginger is gorgeous served with golden kiwifruit.
I really adore most of the classic desserts, and Italian panna cotta is no exception. Typically made with sweetened, sometimes flavoured, full cream and set with gelatine, it’s a simple dessert to give a makeover to. Switching the key ingredients up, I made this one with coconut cream, and agar as the setting agent.