High Protein Vegan Panna Cotta & Cherry Compote Recipe Info
We’ve jotted down some key bits of important information about the Caavakushi high protein vegan panna cotta & cherry compote recipe, that we think you need to know before we get started.
Serves: 6 individual desserts
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: Approximately 3 hours and 20 minutes (includes mandatory chilling)
Nutritional Information (estimated value per serving):
– Calories: 280 – 340 kcal
– Carbohydrates: 25 – 35g
– Protein: 15 – 20g
– Fat: 10 – 14g
– Fiber: 4 – 6g
High Protein Vegan Panna Cotta & Cherry Compote Ingredients
High Protein Lemon Thyme Panna Cotta Base (White):
– 300g of silken tofu (one small block, drained—the primary creamy protein source)
– 2 scoops of (approx. 80g) vegan vanilla protein powder (pea or soy-based, uncoloured; for the major protein boost)
– 1 cup of (240ml) oat creamer or full-fat oat milk (provides richness and maintains a white colour)
– 2 tbsp of white almond butter (very pale, adds healthy fats and subtle protein. ensure it is the pale type).
– 4 tbsp of maple syrup or agave sweetener (or to taste)
– 1 tsp of clear vanilla extract (must be clear to avoid discoloration)
– 1/4 tsp of fresh lemon thyme leaves (very finely minced; the unique subtle aromatic)
– A pinch of sea salt
Setting Agent:
– 2 tsp of agar-agar powder (the necessary vegan gelling agent)
– 60ml of water (for dissolving the agar-agar)
Balsamic-Star Anise Cherry Compote (Sauce):
– 1 cup 150g of fresh or frozen pitted cherries
– 1/4 cup of water
– 2 tbsp of vegan granulated sugar or coconut sugar
– 1 whole star anise pod (the unique warm spice
– 1 tbsp of aged balsamic vinegar (deepens the red colour and adds a tangy complexity)
– 1 tsp of cornstarch slurry (mixed with 1 tbsp of cold water for thickening)
Garnish:
– 6 edible pansy flowers
– 6 medium strawberries sliced
– 1/2 a cup of fresh blueberries
– 1/2 a cup of fresh raspberries
– 1/4 cup of pistachios crumbled or roughly chopped
– Fresh mint leaves
High Protein Vegan Panna Cotta & Cherry Compote Cooking Instructions
1. Prepare the panna cotta base
In a high-speed blender, combine the drained silken tofu, vanilla protein powder, oat creamer/milk, white almond butter, maple syrup, clear vanilla extract, finely minced lemon thyme, and sea salt. Blend until the mixture is absolutely silky smooth and pure white.
2. Activate the Agar-Agar
In a small saucepan, whisk the 2 tsp of Agar-Agar Powder into the 60ml of cold Water. Bring the mixture to a full rolling boil over medium-high heat, whisking constantly. Boil vigorously for exactly 60 seconds to ensure the agar-agar is fully dissolved.
3. Set the panna cotta
Immediately pour the hot agar-agar mixture into the blender with the white base. Blend again on high for 30 seconds to fully incorporate the setting agent. Pour the liquid Panna Cotta evenly into 6 small ramekins or molds. Allow them to cool on the counter for 15 minutes.
4. Chill (Mandatory)
Transfer to the refrigerator and chill for a minimum of 3 hours, or until completely firm.
5. Make the cherry sauce
While the panna cotta chills, combine the cherries, water, sugar, and the whole star anise pod in a small saucepan. Bring to a simmer and cook for 5-7 minutes until the cherries are soft. Remove the star anise pod.
6. Thicken and Finish Sauce
Stir in the balsamic vinegar and the cornstarch slurry. Cook for 1 minute until the sauce thickens slightly to a syrupy consistency. Remove from heat and let cool completely (the sauce will thicken further as it cools).
7. Assembly and Garnish
To serve, either serve directly in the ramekin or gently invert the panna cotta onto a serving plate. Spoon the cooled, dark red cherry sauce generously over the top of the white panna cotta. Garnish each dessert with the sliced strawberries, blueberries, raspberries, a sprinkle of crumbled pistachios, mint leaves and one whole edible pansy flower.
High Protein Content
This dessert is designed to be highly satiating, with significant protein derived from the tofu and supplemental protein powder. The fiber is boosted by the fruits, nuts, and the oat creamer base.
Tina Green is a culinary researcher and food development specialist focused on the mechanics of plant-based cooking and recipe formulation. With a deep understanding of ingredient functionality, allergen cross-contamination, and nutritional preservation, she analyses food profiles to make plant-based eating accessible and accurate. Her work relies on strict kitchen metrics, flavour pairing data, and texturizer science to elevate everyday vegan cooking.
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