Pistachio Panna Cotta, Elderflower Cream with White Chocolate Crumb

This recipe was created by Danielle Maupertuis, Vegan Patisserie Tutor at the Vegetarian Society Cookery School.

  • Serves 4

  • Preparation 50 mins

  • Cooking 3 hrs

Cooking time depends on how long it takes to set, which may vary.

Pistachio Panna Cotta, Elderflower Cream with White Chocolate Crumb
  • Dairy-Free

  • Egg-Free

  • Vegan

Ingredients

For the white chocolate crumble
  • 30g plain flour
  • 30g golden caster sugar
  • 8g ground almonds
  • 30g vegan spread
  • 100g vegan white chocolate
For the elderflower cream
  • 10g agar agar powder
  • 300ml water
  • 450g coconut whipping cream, chilled overnight
  • 3 tbsp corn syrup
  • 1 tbsp vanilla extract
  • 6 tbsp elderflower syrup
For the pistachio panna cotta
  • 3g agar agar powder
  • 60g milk alternative
  • 150g oat cream
  • 50g golden caster sugar
  • ½ tsp vanilla extract
  • 25g pistachios, crushed
  • A drop green food colouring (optional for a deeper colour)
For the white chocolate decoration slice
  • 100g vegan white chocolate
  • 1 edible Christmas-style transfer sheet
To garnish
  • 1 tbsp pistashios, chopped

Method

  1. Preheat the oven to 180°C/gas mark 4.
  2. To make the chocolate crumble base: Place the flour, sugar and ground almonds into a large bowl and mix well. Taking a few cubes of spread at a time, rub into the flour mixture until the mixture resembles breadcrumbs.
  3. Line a baking tray with baking parchment and spread the crumble mixture over it. Bake for about 10 minutes. Roughly turn the crumbs over with a fork and bake for another 5 minutes. Allow to cool down and then break up any large pieces.
  4. Melt the vegan white chocolate and mix with the crumble pieces.
  5. Using your silicone half-sphere mould tray put 10g of the chocolate crumble in the bottom of each cavity. Put it in the fridge to harden.
  6. To make the elderflower cream: Chill a mixing bowl in the fridge or freezer for about 30 minutes.
  7. In the meantime, add the agar agar and water to a pan. Bring to the boil over a medium heat and keep boiling for 20 seconds, whisking continuously. Remove from the heat and chill in the fridge.
  8. Remove the mixing bowl and coconut milk from the fridge. Open the coconut milk, taking care not to shake it. After thorough chilling, the coconut cream should have solidified and separated from the milk. Scoop out the solid coconut cream into the cold mixing bowl.
  9. Beat the cream until stiff peaks form. Gently fold in the corn syrup, vanilla extract and elderflower syrup. Finally, whisk in the chilled agar agar and water mixture (if it has set, melt in the microwave for 20 seconds first).
  10. Remove the half-sphere moulds from the fridge and fill to the top with elderflower cream, covering the chocolate base. Transfer to the freezer and let them set for 2-3 hours.
  11. To make the pistachio panna cotta: In a small pan, dissolve the agar agar in the milk alternative and bring to the boil, whisking continuously. Keep it boiling for about 20 seconds.
  12. In a separate pan, heat up the remaining ingredients. Add the agar agar and milk and bring to the boil.
  13. Pour into the pyramid moulds, transfer to the freezer, and let them set for 1 hour at least.
  14. To make the white chocolate decoration: Slowly melt the white chocolate in the microwave, checking on it every 10 seconds. Check with a thermometer that it doesn’t go over 26°C.
  15. Spread the melted chocolate with a spatula over the transfer sheet and let the chocolate set at room temperature.
  16. With a round cutter, cut 16 discs the same diameter as the half-sphere moulds. Transfer the sheet into the fridge.
  17. To serve: Remove the half spheres from their moulds. Put 2-3 halves on a plate and place a white chocolate disc on top of each. Position the panna cotta pyramid on top and decorate with chopped pistachios.
Nutrition per serving
  • Calories

    794 kcal

  • Fat

    52g

  • Saturates

    30g

  • Protein

    5.7g

  • Carbs

    73g

  • Sodium

    115mg

  • Sugar

    46g

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