Vegan chocolate panna cotta with cinnamon rhum pineapple relish
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 120.8
- Total Fat: 7.2 g
- Cholesterol: 0.0 mg
- Sodium: 22.0 mg
- Total Carbs: 14.1 g
- Dietary Fiber: 2.0 g
- Protein: 2.7 g
View full nutritional breakdown of Vegan chocolate panna cotta with cinnamon rhum pineapple relish calories by ingredient
Introduction
On the picture it's a shooter sized dessert. It was somewhat designed as a jell-o shot. But its also fabulous when molded in 1/2 cup molds and served on a plate (un-molded!) with the relish on top. It's adapted from the book "Laits et yaourts végétaux faits maison" by Anne Brunner, from Éditions Laplage. On the picture it's a shooter sized dessert. It was somewhat designed as a jell-o shot. But its also fabulous when molded in 1/2 cup molds and served on a plate (un-molded!) with the relish on top. It's adapted from the book "Laits et yaourts végétaux faits maison" by Anne Brunner, from Éditions Laplage.Number of Servings: 8
Ingredients
-
3 tablespoon corn starch
1/3 cup splenda
1 teaspoon agar powder
1/4 cup dutch processed cocoa powder
1 1/2 cup soy milk
1 cup light coconut milk
1 vanilla bean, scraped
1 pinch salt
1 pineapple fruit, cut into the smallest possible dices
1 tablespoon splenda
1 jigger of dark spiced rum
1 tablespoon ground cinnamon
Directions
Makes 8 0.5 cup portions
First of all, make the pineapple relish. In a small pot, warm the rum with the splenda and the cinnamon. Add to the pineapple in a salad bowl and put in the fridge to let all the flavors blend together.
In a medium sized pot mix the corn starch, the cocoa and the agar.
Slowly add in the milks, the seeds from the vanilla bean (save the outer layer to put in a jar with some splenda or sugar to infuse it with the wonderful flavor!) and the splenda.
Let it come to a boil and cook it for 2 minutes, constantly whisking. Put the mixture in separate cups. Let it in the fridge for at least 2 hours.
To serve, unmold the panna-cotta on a plate. Top with the relish (that you will probably have to drain a bit)
Ta-duh.
Number of Servings: 8
Recipe submitted by SparkPeople user MARYNOODLE.
First of all, make the pineapple relish. In a small pot, warm the rum with the splenda and the cinnamon. Add to the pineapple in a salad bowl and put in the fridge to let all the flavors blend together.
In a medium sized pot mix the corn starch, the cocoa and the agar.
Slowly add in the milks, the seeds from the vanilla bean (save the outer layer to put in a jar with some splenda or sugar to infuse it with the wonderful flavor!) and the splenda.
Let it come to a boil and cook it for 2 minutes, constantly whisking. Put the mixture in separate cups. Let it in the fridge for at least 2 hours.
To serve, unmold the panna-cotta on a plate. Top with the relish (that you will probably have to drain a bit)
Ta-duh.
Number of Servings: 8
Recipe submitted by SparkPeople user MARYNOODLE.