Vegan White Chocolate Panna Cotta - a podcast by Karen Naylor

PANNA COTTA  RECIPE
Prep time- 20 mins                Cooking time – 10 mins                           Serves - 6
Ingredients
· 300mls coconut cream
· 3/4 cup (187mls) coconut milk
· 150g white vegan chocolate chopped
· 1/3 cup (75g) caster sugar
· 1 teaspoon vegan gelling powder (Jel-It-In)
· 1/2 cup (125mls) passionfruit pulp (approx 6 passionfruits)
. 1 cup (250mls) dessert wine eg: sauternes (optional)
Method
. Grease 6 ramekins.
. In a small saucepan place cream, milk, 2 tablespoons of the caster sugar and the gelling powder and stir until gelling all is dissoved. Place over medium heat until mixture comes to a simmer. Add chocolate and stir until dissolved. Bring to a  boil and let boil gently for 1 minute.
. Divide this mixture into 6 ramekins then cover and refrigerate for 4 hours or until set.
. To make syrup place the rest of the caster sugar, passionfruit and dessert wine into a small saucepan and bring to the boil. Then reduce heat and simmer, uncovered, without stirring for about 10 minutes or until the syrup has reduced by a third. Then cool.
. Turn out panna cotta onto individual serving plates and drizzle with syrup.

NOTES
Simple Ingredient Changes to Suit Your Dietary Requirements
. Gluten free –  this recipe is gluten free.
. Dairy Free –  this recipe is dairy free.
Make ahead
. Panna Cottas can be unmolded up to a day ahead to reduce the worry of doing this when your guests or family are patiently waiting. You just need to make sure that each individual panna cotta is securely covered and refrigerated. They may develop a slight toughness but this can be avoided by bringing them back to room temperature 30 minutes before required.
. Panna Cotta can be made up to 3 days ahead.  Keep panna cotta covered in the refrigerator.
Passionfruit syrup can be made 1 day ahead, covered and at room temperature. Assemble before serving.
Storage Requirements
. Refrigerate - Panna Cotta and passionfruit syrup will keep covered and sealed for up to 5 days from making.
.Freezer –  Panna Cotta can be covered, sealed and stored in a sealed container or freezer bag for up to to 3 months. Thaw in the refrigerator for 24 hours before using. Passionfruit Syrup is best made the day of serving or one day ahead covered.

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