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For the past year, I’ve kept a notebook filled with random ideas for boozy gelatin molds. (Or in this case, non-boozy agar agar molds.) Some of these ideas result in recipes I post, others turn into unfortunate globs of goo, while the majority remain quirky figments of my imagination. Anyway, last week, when looking through my notebook, I decided to knock out three separate ideas in one recipe: herb-infused panna cotta, vegan panna cotta, and coconut milk panna cotta.  Hence, I present the Lemon Basil Vegan Panna Cotta.

I didn’t realize it until after I tasted the final product, but coconut milk, basil, and lemons create a brilliant palette common in Thai cuisine. At once creamy, sweet, and tropical, the hint of basil adds a splash of unexpected herby brightness – typical of many Asian desserts.

If you’re interested in agar agar, a vegan alternative to gelatin, checkout my other agar agar posts: Blood Orange, Blackberry and Tea, Hibiscus Mint, Gelatin Tips and Tricks.

Recipe for 2 cups

• ¾ teaspoon agar agar
• 1 ½ cup coconut milk
• ¼ cup sugar (or to taste)
• ½ cup water
• Zest of one lemon
• 5-7 fresh basil leaves

In a saucepan, bring the coconut milk, water, and sugar to a boil. Take off heat, add lemon zest and basil, and steep for 10-minutes. Strain to remove leaves and zest, and return liquid to the saucepan. Add agar agar, and bring to a low boil for 15-minutes. Pour into molds and let cool.

To remove agar agar, put mold into a bowl or sink full of hot water for a few seconds. Gently shake the mold side to side to loosen, or run a knife around the edge of the mold. Put plate on top of mold and flip over. If gelatin does not come out, try repeating the process.