Vegan Panna Cotta with Berry Coulis

Vegan desserts are the ‘in thing’ with millennial foodies. And skilful chefs are actively replacing milk and cream with vegan options like almond milk and coconut milk. Executive Pastry Chef Partha Pratim Bose from one of Bangalore’s expansive new properties, Four Seasons Hotel Bengaluru at Embassy ONE creates a special vegan Almond Coconut Panna Cotta with Forest Berries Coulis.  

Here’s chef’s recipe:


1500 ml almond milk

500 ml coconut milk

400 gms sugar

25 gms agar-agar (powder form)


50 gms each of strawberries, raspberries, blueberries and red currents

50 gms sugar

30 gms glucose

Method – Panna Cotta

  • Warm up the almond milk and coconut milk together over fire.
  • Mix agar-agar with sugar to prevent lump formation.
  • Away from the flame, add the agar-agar mixture to the milk, and mix vigorously.
  • Back on the flame, bring the mix to a boil.
  • Set the mix in moulds and keep in the chiller for 4 hours before serving.


  • Add all the berries and other ingredients together.
  • Cook on a slow flame until you get a sauce-like consistency.
  • Cool the sauce and store in the chiller, until ready to serve.
  • Garnish the Panna Cotta with the Coulis & serving.

Cherish this vegan berrylicious delight!

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