VEGAN COCONUT, VANILLA BEAN, AND PUMPKIN PANNA COTTA

A traditional Italian dessert is made vegan with non-dairy milk and agar-agar, a tasteless sea vegetable that can replace teaspoon for teaspoon with gelatin (an animal product). If you’d like to make this taste like pumpkin pie, add the pumpkin spice or cinnamon I’ve suggested; if you prefer a cleaner taste, skip the spices altogether, allowing the pumpkin, vanilla bean, and milk to shine through. A tumble of fresh raspberries or scoop of sticky raspberry jam on top would add festive flair and a tangy, bright contrast to the wobbly cream base.

Serves 4

2 cups full-fat canned coconut milk, well-shaken

1 cup pumpkin purée

¼ cup maple syrup, plus more for serving

2 tablespoons packed demerara sugar (dark brown sugar)

1 tablespoon agar-agar flakes

2 teaspoons vanilla extract or paste or fresh vanilla bean seeds

½ teaspoon ground cinnamon or pumpkin spice (see page 247), (optional; will taste more like pumpkin pie filling if added)

¼ teaspoon salt

roasted hazelnuts, chopped

In a large pot or high-sided skillet, whisk together all ingredients except hazelnuts. Whisking constantly, bring to gentle boil over medium heat. Continue to cook and whisk for 5 to 8 minutes until brown sugar and agar-agar have dissolved. Pour into ramekins or teacups and chill for at least 6 hours. Run a sharp knife around outside of set panna cotta to loosen seal, invert serving plate over cup, and flip to release panna cotta. You can serve them in the ramekins or cups if you prefer. Serve chilled with a drizzle of maple syrup and tumble of hazelnuts.