All recipes are deliciously vegan.

Find VRC | veganrecipeclub.org.uk on YouTubeFind VRC | veganrecipeclub.org.uk on InstagramFind VRC | veganrecipeclub.org.uk on FacebookFind VRC | veganrecipeclub.org.uk on Twitter

Lavender Panna Cotta with Caramelised Cinnamon Figs

Guest Chef Recipe

Lavender Panna Cotta with Caramelised Cinnamon Figs
Courtesy of Mark & Viki @ Cold Fusion Chalets
gluten free
wheat free
kid friendly
2 spoon difficulty rating

Serves: 4

Lavender Panna Cotta with Caramelised Cinnamon Figs

When we designed our vegan chalet menu, we wanted a blend of simple, plant-based meals and a few versions of real chalet classics. Panna cotta, literally “cooked cream” is a simple recipe, the key to success is all in the execution. A great panna cotta has just the right amount of wobble as it sits on the plate and the flavour should be delicate and subtle enough to not overpower your cream. We simply replaced dairy cream with coconut cream in this recipe and animal-based gelatine with the natural gelling agent agar agar. The beauty of panna cotta is that it’s a versatile canvas for pretty much any flavour you want to add so let your imagination run wild, our guests can expect a few weird and wonderful variations this winter.

Ingredients: 

  • 500ml coconut cream
  • 6 drops food grade lavender oil
  • 1 tsp agar agar
  • 90ml maple syrup
  • 4 ripe figs
  • 1 cinnamon stick
  • 1 star anise
  • 5 cloves
  • 1 lemon, juiced

Method: 

  1. Select four dariole or silicone moulds. Grease them with a little coconut oil and put aside. If using silicone moulds, place on a chopping board for ease of transport.
  2. In a medium-sized saucepan gently heat the coconut cream, 50ml maple syrup, agar agar and lavender oil whilst stirring. Reduce the heat to a simmer as soon as it starts to boil, stirring gently.
  3. Pour the mixture through a sieve into a jug to ensure any undissolved agar agar is removed. 
  4. Fill your moulds slowly to the top, taking care to avoid air bubbles.
  5. Place in the fridge for 2-3 hours or until set.
  6. In a pan, heat the lemon juice, 40ml maple syrup, cinnamon stick, star anise, cloves and a dash of water.
  7. Slice the figs into halves and add to the liquid, allowing to simmer until the figs have softened.
  8. Remove from the liquid and set aside.
  9. Continue to reduce the liquid until it has thickened to your desired sauce consistency.
  10. Once the pannacotta has set, remove from the fridge and using a rounded butter knife, gently separate the edges from the moulds and turn out onto your serving plate.
  11. Garnish with figs, a thin layer of compote or jam, mint leaf a dusting of cacao powder and drizzle with some of the thickened sauce.
  12. Serve immediately.

Share on FacebookShare on Twitter

Did you know that Vegan Recipe Club is run by a charity?

Viva! is a UK-registered charity which educates people about the realities of factory farming and how it impacts our health, the planet and animals. Vegan Recipe Club is part of our project to make going – and staying – vegan really easy by providing amazing recipes which make even meat-eaters’ mouths water!

We’re doing it because veganism saves animals, protects our planet and is better for the environment and your health.

We don’t receive any government funding. We can only keep going with YOUR help. Please consider donating to Viva! to help us continue to offer these life-saving services.

New recipes

Displaying 1 - 15 of 15
Butternut Squash and Tofu Rendang Curry
Our version of the classic Indonesian dish. Normally made with meat, we think it’s even more delicious made from plants...See recipe »
Nine Jewel Korma
A delicious, complex vegetable curry which is cooked in India to bring good luck. It is a simple dish to...See recipe »
Easy Vegan Naan Bread
Easy and authentic... this naan makes for the perfect way to enjoy your favourite curries!See recipe »
Fast & Healthy Cereal Bars
These bars shouldn't really be called healthy as they taste so amazing and indulgent... but they are! Packed full of...See recipe »
Quick & Easy Chana Masala
This chana masala is incredibly rich in flavour, very cheap to make, extremely easy and healthy too! Stock up on...See recipe »
Love Yourself Smoothie (anti-inflammatory)
We don't know where to start with how good this smoothie is for you! Absolutely packed full of vitamins and...See recipe »
Gemista (Greek Stuffed Peppers & Tomatoes)
Gemista is a traditional Greek recipe that’s bursting with fresh flavours and colours. It’s perfectly suited to being meat-free because...See recipe »
Easy Quiche with Broccoli & Sundried Tomatoes
You might think that making a vegan quiche could be a palaver to make. In which case you’d be pleasantly...See recipe »
Stuffed "No Turkey" Wrapped in Gaz's Streaky Bacon
This is technical to make but so rewarding when you slice into it. I believe this recipe is powerful enough...See recipe »
The Ultimate Christmas Roast
This is Christmas, all wrapped up ... literally! The Christmassy flavours we all love are in this roast “beef” wellington...See recipe »
Baked Cauliflower Steaks
These cauliflower steaks are delicious and great as a main or a side! If you're serving them as a main,...See recipe »
Cashew Cream & Beetroot Crostini
These tasty treats make for a delicious starter to any meal but particularly at Christmas! The sweet roasted beetroot combined...See recipe »
Domoda (Gambian Peanut Stew)
One of the Vegan Recipe Club team recently visited The Gambia and was delighted to find this vegan stew as...See recipe »
Bao Buns with Sticky Tofu
This dish needs little introduction... light fluffy Chinese boa buns packed full of crunchy veg and sticky tofu! Perfect as...See recipe »
Thai Rendang Curry
This is a simplified version of a Thai street food dish. The combination of aubergine, lemongrass, tamarind, coconut milk, sugar...See recipe »