Vegan Panna Cotta with Roasted Peaches, Peach Purée and Tuile

August 6, 2026 | Foodie bites | 3 minute read

Michael’s Marvelous Recipe

Vegan Panna Cotta with Roasted Peaches, Peach Purée and Gluten-Free Tuile

Vegan Panna Cotta

Ingredients

• ¼ cup water
• 1½ tsp agar agar powder
• 4 cups vegan heavy cream
• 6 tbsp sugar
• ¼ tsp vanilla seeds
• Pinch of salt

Method

1. Mix the agar agar with the water and set aside.
2. Place the vegan cream and sugar in a saucepan over a medium heat and bring to the boil, stirring occasionally.
3. Whisk in the agar agar mixture and continue to boil for 3 minutes, stirring continuously.
4. Remove from the heat and stir in the vanilla seeds and salt.
5. Pour into serving glasses and leave to cool for around 30 minutes.
6. Cover and refrigerate for at least 6 hours, or overnight, until set.

Roasted Peaches

Ingredients

• Fresh peaches
• Maple syrup

Method

1. Heat the oven to 175°C.
2. Halve the peaches along their natural seam and remove the stones.
3. Arrange on a baking tray, cut side up, and drizzle lightly with maple syrup.
4. Roast for 5–10 minutes, depending on how ripe the peaches are, until just tender.
5. Remove from the oven and chill straight away.

Peach Purée

Ingredients

• 10 peaches
• 150g maple syrup

Method

1. Cut the peaches into quarters and remove the stones.
2. Place on a baking tray and drizzle with the maple syrup.
3. Roast at 175°C until completely soft.
4. Leave to cool, then blend until smooth.
5. Pass through a fine sieve for a silky purée.

Gluten-Free Tuile

Ingredients

• 80g vegan butter, melted
• 50g icing sugar
• 50g ground almonds
• 100g gluten-free plain flour or rice flour
• 70ml aquafaba
• ½ tsp vanilla extract (optional)
• Pinch of salt

Method

1. Heat the oven to 175°C.
2. Whisk the aquafaba with the vanilla until lightly frothy.
3. In a separate bowl, mix together the flour, icing sugar, ground almonds and salt.
4. Stir in the melted butter, then fold in the aquafaba to make a smooth, slightly runny batter.
5. Spread the mixture into honeycomb silicone moulds.
6. Bake for 7–9 minutes until lightly golden around the edges.
7. Carefully remove from the moulds and leave to cool completely.

To Serve

Spoon a little peach purée onto each plate or serve alongside the panna cotta. Top with a roasted peach half and finish with a crisp tuile just before serving.