SO VEGANLY RECIPES

Steps:

• In a small bowl, make a slurry with corn starch, mixing in ¼ cup of the coconut milk with a fork or a small whisk until it is uniform removing all the lumps.
• In a saucepan, mix coconut milk, vanilla, brown sugar, coffee powder, Tia Maria, vanilla and bring to a slow simmer over medium-low heat. Once it starts simmering, add in slurry and agar until mixture starts to thicken then quickly remove.
• Immediately pour into ramekins and fill till about ½ in. from the top. Cover with plastic wrap and place in the fridge for 1 hour for a softer (like a flan) texture or 2 hrs for a slightly firmer texture.
• In a small saucepan, add all the ingredients for coffee syrup mix until well combined and bring to a slow simmer over medium-low heat. Simmer until sauce thickens and becomes syrupy in texture, about 10-15 minutes. Set aside.
• To remove from ramekins, take a small paring knife and run along the edges to loosen the panna cotta. Put a small dessert plate on top of the ramekin and turn them both over. Put a towel underneath the plate and firmly bang the plate and ramekin onto the table. Be patient it can sometimes take a little time. If it’s not budging at all you use your paring knife to gently wedge in a little air and let gravity do its work.
• For presentation, sift on the cocoa powder, then add a teaspoon of vegan whipped cream. Finally, pour coffee syrup on top and enjoy!

Steps:

• Add all ingredients to a bowl and mix to combine.
• Let sit for 3 minutes and mix again. Do this a few times before covering and storing in the fridge.
• Refrigerate for 2-4 hours or even overnight.
• Top with you favourite toppings. (I usually use fresh strawberries with chopped nuts or my homemade granola - recipe to come).