Coffee Caramel Panna cotta with Carob Sauce
- A cool dessert with a luscious sauce
- A smooth, creamy pudding.
- Caffeine, Theobromine & Gelatine Free.
- No refined Sugar.
- Made with chicory rather than coffee.
1 Vanilla Pod
40-45g Coconut Sugar. Helps add the caramel flavour to the Panna cotta
1 large tsp of VegeSet Powder. Use this instead of Gelatine to help set the pudding.
2 tsp Chicory Powder. Adds a delicate coffee flavour without caffeine.
100g Cacao Butter
6 Tbsp Unroasted Carob Powder. Unlike the roasted version, this powder is light and naturally sweet.
3 Tbsp of Sweet Freedom Dark
pinch of salt. A touch of salt will always help to bring out the flavour of chocolate.
166g soya milk for the pudding, and 150ml for the sauce. (Can use dairy if preferred)
166g soya cream. (Can use dairy if preferred).
1½ Tbsp of Coconut Butter (can use dairy butter if preferred).
- Make the Panna cotta first. Place clean bowls, such as jelly moulds, ramekins or other small vessels onto a tray that can easily be placed onto a shelf in your fridge.
- Put the Milk, cream, Vanilla Pod and Coconut Sugar in a saucepan and turn on the heat – low to medium.
- Whisk these ingredients for a short while so the cream starts to combine with the milk.
- Then sprinkle on the heaped teaspoon of VegeSet along with the Chicory and whisk well until the mixture becomes thicker and smooth. Do not allow the liquid to bubble.
- Remove from the heat and keep whisking the mixture vigorously as the liquid will start setting straight away! Gently pour into your chosen dishes.
- Tap the tray that the bowls are sitting on to allow any bubbles in the puddings to rise to the surface.
- Place in the fridge for at least 4 hours.
- You can prepare the chocolate sauce whilst waiting for the puddings to set or start making it just before you are ready to serve.
- Melt the Cacao Butter in a bain marie (bowl sat over saucepan of boiling water – do not allow the base of the bowl to touch the hot water!). Transfer the melted Cacao Butter into a saucepan.
- Place the saucepan over a low heat and sift in the Carob Powder. Once the Carob is combined stir in the Sweet Freedom Syrup, the milk and butter.
- Add the pinch of salt and stir all the ingredients swiftly. You may need to bring the heat up a little. The sauce should start to thicken slightly. Once it is smooth and creamy remove from the heat.
- The sauce is ready to serve. Turn out each of the Panna cotta and pour a little sauce over them. You can then transfer the rest of the Chocolate Sauce into a serving jug and take to the table.