Espresso panna cotta with chocolate-pepper sauce

For 4 pers.

2 tbsp La Vida Vegan coconut paste
4 tbsp La Vida Vegan hazelnut spread
350 ml coconut drink
400 ml coconut milk
1 espresso
½ vanilla stick
2 g agar agar
coarse pepper

The instructions

  1. Make 1 espresso and allow it to cool.
  2. Cut the vanilla pod lengthwise and scrape out the seeds.
  3. Pour the 400 ml coconut milk and 300 ml coconut drink into a saucepan.
  4. Add the vanilla seeds, the empty vanilla pod, the La Vida Vegan coconut paste and agar agar to the coconut milk.
  5. Stir well and slowly bring to a boil.
  6. Simmer very gently for a few moments while continuing to stir.
  7. Remove from the heat and allow to cool slightly for a minute or two.
  8. Remove the empty vanilla pod from the mixture.
  9. Add the cooled espresso to the coconut mixture and stir well.
  10. Pour the mixture into 4 bowls or glasses.
  11. Let it cool to room temperature and then place in the refrigerator for at least 4 hours to stiffen.
  12. Put 50 ml of coconut drink and 4 tablespoons of La Vida Vegan hazelnut spread in a saucepan.
  13. Heat over low heat until the chocolate spread is melted.
  14. Add coarse pepper to taste.
  15. Remove the panna cotta from the refrigerator and flip it onto a plate.
  16. Before serving, pour the chocolate-pepper sauce over the panna cotta.