Panna cotta in a vegan version

Panna cotta doesn’t have to be reserved for classic ingredients only. Thanks to the Dolcela powder mix and a bit of creativity in the kitchen, you can easily adapt this elegant dessert for guests looking for plant-based options.

Instead of milk and gelatin, you can use plant-based cream and agar-agar as a vegan alternative. The Dolcela panna cotta base retains its creamy texture and rich flavor even in the vegan version, while the preparation remains simple and quick. Just what is important in a professional kitchen.

One mix, many possibilities

Serve panna cotta in a glass, as a dessert with fruit and sauces on a plate, or turn it into a layered cake that is easy to portion.

Preparing the vegan version of panna cotta

Replace cow’s milk with plant-based cooking cream (for example, soy or oat-based), and substitute powdered gelatin with agar-agar, a plant-based thickener that provides firmness without animal-derived ingredients. Heat the mixture to boiling, stirring constantly, briefly cook to activate the agar-agar, then pour into molds or glasses. After cooling, the result is a smooth, creamy panna cotta with a consistent texture and refined flavor.

The Dolcela panna cotta retains its flexibility in this version, whether you serve it as a classic plated dessert, in layered cups, or as part of a larger cut dessert.