Peanut butter panna cotta with bittersweet chocolate shell

A very simple, flavourful combination of peanut butter and chocolate, pictured here with a little soy milk and sesame topping and salted raspberries.

1 1/2 cups of unsweetened soy milk
1/2 cup of sugar*
1T heaping of agar-agar
1/2 cup of unsweetened peanut butter
A pinch of sea salt
50g bittersweet chocolate**

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.
Freeze for 1 hour before you melt the chocolate.
When you’re ready to melt the chocolate, turn the panna cotta out carefully onto a plate lined with with saran wrap.
Melt the chocolate (use a microwave, 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.
Carefully spoon the melted chocolate evenly over the panna cotta, letting it trickle down the sides to form the shell.
Freeze for 10-15 minutes to solidify the chocolate.
Wrap in saran wrap and chill until ready to eat.
Top with what you like or eat as-is.

*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. You can always use more chocolate if you like, up to 75g.