chocolate panna cotta
3 cups of táche Pistachio Milk
1/2 cup of maple syrup
1 tbsp of vanilla or almond extract (I used almond here)
1/3 cup of cornstarch
2 tbsp of vegan coco powder
salted caramel sauce
1 cup of brown sugar
1/4 cup of water
1 tsp of lemon juice
1/2 cup of táche pistachio milk (or heavy cream)
2 tbsp of vegan butter or regular butter
1 tsp of flaky sea salt and more for serving
roasted cherries
10 cherries, halved and deseeded
salt
start by choosing which vessel you would like to use for the panna cotta. i used a shallow water glass, but you can use any shallow glass / ramekin. but keep in mind the size of the panna cotta and how you want it to look.
over a medium heat add the táche pistachio milk, maple syrup and almond extract to a sauce pan and begin whisking it gently together, gently.
in a separate bowl add the cornstarch, coco powder and a 2 tbsp of warm water and begin combining using a fork or small whisk— this will help dissolve the ingredients together. it might be a little lumpy to begin with by keep whisking.
add the cornstarch / coco powder slurry to the rest of the ingredients and keep whisking gently. after approximately 3-5 minutes you will see the mixture thicken. it should coat the back of a spoon really well and have the consistency of a very thick pancake batter.
pour the mixture into the ramekins / water glasses evenly and put them in the fridge to set for at least 3 hours.
next roast the halved cherries in a 350 degree oven for 10 minutes. they shouldn't be broken down at all, just warmed and slightly caramelized.
and finally, the salted caramel sauce. begin by heating over medium to high heat the sugar, water and lemon juice in a small pan. stir gently and turn the heat down to medium. cook this for about 10 minutes or until the mixture turns a deep caramel color. be very careful at this point to not overcook the sauce, as it can quickly burn if you’re not looking.
add the Táche pistachio milk to the sauce stirring quickly to ensure it’s well incorporated. next add the butter and sea salt and continue to cook on low for 10-15 minutes or until the sauce thickens and coats the back of a spoon really well, but is still runny. set aside and let the sauce cool a little.
once the panna cottas are set and ready to serve, place a plate on top of one of the ramekins and then turn the ramekin upside down onto the plate. the panna cotta should slide out easily and sit neatly in the middle of the plate. pour over desired amount of caramel sauce and gently place some of the roasted cherries onto the plate, next to the panna cotta. Chop up some pistachios and toss with a little flaky sea salt and sprinkle on top of the panna cotta.
Enjoy!
