A simple, flavourful dessert with some sophisticated looking presentation. Add a little lime zest for extract colour and richer flavour.
2 cups unsweetened soy milk
1/4 cup lime juice
1/2 cup of sugar (1)
1T heaping agar-agar flakes
1/4 cup unsweetened, unsalted cashew butter
A pinch of sea salt
50g bittersweet chocolate (2)
Puree the soy milk, sugar, agar-gar, peanut butter and sea salt until smooth.
Bring the mixture to a simmer and simmer on medium low for 15 minutes.
Pour into two ramekins and chill uncovered for 20 minutes.
Cover with saran wrap and chill further for 2 hours.
When you’re ready to melt the chocolate, turn the panna cotta out carefully onto a plate.
Melt the chocolate using a double-boiler, or two pans in a makeshift double boiler). Don’t add water, soy milk or other things that may cause the chocolate to seize.
Once the chocolate has melted, either transfer to a piping bag and draw lace on a cool, dry surface (e.g., parchment paper or plastic wrap over a baking sheet) or drizzle with a rubber spoon to the same effect.
Let the chocolate lace setup at room temperature (expect about an hour or two).
Carefully peel off the chocolate off the surface in pieces.
Arrange the lace in thin slices on top of the panna cotta and serve.
Production methods are changing, but some white cane sugars are still bleached using animal bone charcoal. Beet sugar, organic sugar and other
unbleached sugars are typically fine.
I use a nice fairly traded bar with organic beans and organic sugar.