Remy Morimoto Park, the recipe developer behind the enviably aesthetic Instagram account @veggiekins, has a knack for making vegan and gluten-free cooking appealing and accessible. Case in point: this simple panna cotta from her debut cookbook, Sesame, Soy, Spice. Elegantly spiced Thai tea leaves bring layers of nuance to the classic Italian dessert, which Morimoto Park makes with unsweetened oat milk. Like many of her recipes, the global flavors are endlessly customizable. “If Thai tea isn’t your thing, try another loose-leaf tea in its place and enjoy,” she writes. Rooibos, Earl Grey, or matcha would all be excellent alternatives. Morimoto Park likes to serve this panna cotta with plant-based whipped cream and fresh fruit, but you could also add sprigs of mint, coconut flakes, or cocoa nibs. Whichever path you take, a perfectly silky summer dessert awaits.