Judging by its name, you probably think this is a posh, pretentious and complicated dessert that only chefs in five-star restaurants can make. Well, you couldn’t be more wrong! I’m using only plant milk and cream, seaweed gelatin agar-agar, nuts and rice syrup so this is a very light, creamy and wobbly dessert- it takes only a couple of minutes to make it and some patience until it cools down in the fridge!
220ml / 1 cups plant milk, vanilla flavored
220ml/ 1 cup plant cream
3g/2 teaspoons agar flakes or 1g/ a bit more than ¼ teaspoon agar powder
¼ teaspoon bourbon vanilla powder
70g/ ¼ cup rice syrup
For the sauce
3 tablespoons hazelnut or almond butter
1 teaspoon raw cocoa powder
3 tablespoons rice syrup
In a saucepan, whisk together milk, cream and agar. Bing to boil, lower the heat and cook for five minutes (if using flakes), or for one minute (if using powder). Whisk in vanilla and rice syrup and boil again. Pour into dariole moulds or small ramekins and refrigerate for at least one hour before serving. Turn each out of the mould onto a plate- run a knife around the edges to loosen it, if necessary.
To make the sauce, mix together all ingredients until smooth and not too thick, so when you pour the sauce over the panna cotta, it should slowly start to slide down its sides. Add little nut milk or water to thin it down, if necessary. The sauce gives this dessert extra nut flavor and sweetness, so don’t omit it! Dig in!