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Not Coffee Pana Cotta (No Gelatin)

Prep Time 10 minutes

Ingredients

For the Not Coffee Pana Cotta

  • 2 cups of soy or coconut milk I’ve used Alpro
  •  ½ tsp of agar agar powder
  •  ½ tbsp (or 1 tbsp if you like a strong coffee flavor like me) Not Coffee powder by Chikko 
  • 2 tbsp of light brown sugar
  • 1 tsp of vanilla essence

For a small batch of Caramel Almonds

  • a handful of almonds (roughly chopped) roughly chopped
  • 1 tbsp light brown sugar
  • 2 tbsp water

For garnish

  • caramel almonds (see above) see above
  • whip cream (vegan / non-vegan) vegan / non-vegan
  • caramel syrup (I’ve used Van Gilse) I’ve used Van Gilse

Instructions

  • Place the ingredients for the Not Coffee Pana Cotta in a pot.
  • Heat it over medium-high heat and stir constantly until the mixture comes to a boil.
  • Divide the mixture over glass bowls or ramekins. You can pass the mixture to a sieve to remove any chunks. Cover it with cling film and let it chill overnight in the fridge.
  • In the meantime prepare your Caramel Almonds. Lightly toast (on medium heat) the almonds in a pan. Then add the sugar and water and stir well until all the sugar is dissolved. Transfer the almonds to a baking sheet and let the caramel harden. Store the Caramel Almonds in an airtight container.
  • The next day you can remove the Pana Cotta from the glass bowl. Place the bowls in some hot water and turn them over onto a serving plate. Then serve the Pana Cotta with a drizzle of caramel syrup, the caramel almonds and whip cream. Enjoy!If you make my recipes please tag me in them and use #thespicedchickpearecipes. I'd love to see what you've made!