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