This recipe is translated from Cookpad Italy. See original: 
Panna cotta vegan con salsina di lamponi
Panna cotta vegan con salsina di lamponi 
Vegan Panna Cotta with Raspberry Sauce
CucinottoVeg @cucinotto_veg
A simple yet impressive dessert you can eat with a spoon.
Vegan Panna Cotta with Raspberry Sauce
A simple yet impressive dessert you can eat with a spoon.
Cooking Instructions
- 1
To make the PANNA COTTA:
Dissolve the agar agar in the soy milk.
In a small saucepan, bring the plant-based cream, maple syrup, and soy milk with agar agar to a boil. Boil for a couple of minutes.
Pour the mixture into molds, let cool, then refrigerate for at least 2 hours.
- 2
To make the RASPBERRY SAUCE:
In a small saucepan, combine the water, cane sugar, raspberries, and lemon juice. Cook over low heat for about 10 minutes, stirring with a whisk.
Reduce the sauce until it thickens. Remove from heat and strain if you prefer a smooth sauce (I like to leave the seeds, so I skip this step).
- 3
Unmold the panna cotta and top with the raspberry sauce.
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