Banana Panna Cotta with Chocolate Sauce
A dairy-free, vegan panna cotta made with brown rice milk and agar, topped with a raw cacao and coconut oil sauce. Serves 4.
Ingredients
| 2 | bananas | |
| 400 ml | brown rice milk | |
| 2 tablespoons | 30 ml | maple syrup |
| 2 tablespoons | 30 ml | agar flakes |
| 3 tablespoons | 45 ml | cacao powder (for topping) |
| 4 tablespoons | 60 ml | maple syrup (for topping) |
| 2 tablespoons | 30 ml | coconut oil, melted (for topping) |
| — | raw chocolate shavings (optional) |
Instructions
Serves 4.
Start by placing the bananas and rice milk into your blender and blend for about 1 minute until nice and smooth. Pour the banana milk into a saucepan, sprinkle over the agar flakes and bring to the boil. Do not stir the flakes until the banana milk has started to boil. Simmer for about 5 minutes or until the flakes have dissolved. Remove from the heat and then stir in the maple syrup.
Pour the mix into 4 separate glasses and leave to one side to cool for about 20 minutes. Once cool, place in the fridge for 1 hour to set. About 15 minutes before the panna cottas have set you can start making the sauce. Mix in a bowl the melted coconut oil, maple syrup and cacao powder until you have a smooth sauce, and then leave to one side until your panna cottas are ready. Do not pour the sauce straight away as it will still be warm from the melted coconut oil, give it about 10 minutes to cool.
For additional decoration, take your favourite bar of raw chocolate and finely grate the chocolate over the top of the panna cotta. Store in the fridge until you are ready to serve, and keep for up to 4 days. Enjoy.