Coffee chocolate lover? Then this panna cotta with our new iChoc White Barista Art variety is just the thing for you. The classic Italian dessert is of course made vegan with agar agar and enjoys a delicious topping of Dalgona cream. For those who don’t know, the dalgona, which went viral from South Korea in the Corona era, is effectively an upside-down cappucino (milk on the bottom, coffee on top). The coffee cream is whipped with instant coffee, sugar and water for the right consistency. We’re incorporating the trend into a dessert today, and of course we can’t do without some extra chocolate decoration.
Ingredients
Für 2 glasses à 400 ml
For the chocolate panna cotta
- 400 ml coconut milk
- 2 tsp ground vanilla
- 3 tbsp fine cane sugar
- 1/2 bar iChoc White Barista Art Chocolate
- 1/2 tsp agar agar
- vegan sugar or chocolate sprinkles (optional)
For the topping
- 3 tbsp instant coffee powder
- 3 tbsp fine (cane) sugar
- 3 tbsp boiling water
- 1/2 bar iChoc White Barista Art chocolate
How to make it
1. Set aside 1/4 cup coconut milk. Heat the remaining coconut milk. Stir in the vanilla and fine cane sugar.
2. When the coconut milk is hot, break half a bar of chocolate into small pieces, stir in and let melt in the coconut milk.
3. Dissolve the agar agar in the remaining cold coconut milk and add. Heat briefly and divide the panna cotta mixture between two glasses. Refrigerate for about 1 hour.
4. After the cooling time, whisk together the instant coffee, sugar and boiling water and then whisk until frothy, about 4-5 minutes.
5. Pour the Dalgona cream on top of the panna cotta. Break half the chocolate bar into pieces and decorate the finished dessert with it. Garnish with more vegan sugar or chocolate sprinkles as desired.
Thanks for this innovative and delicious recipe to our friend Lea Green from the plant-based food blog veggies.de.