I was inspired to make panna cotta recently after seeing Ann’s awesome version of the classic Italian dessert here. This is how I have seen it made in England, as usual we are most likely doing it wrong over here, but its still tasty! I have used a gelatin substitute called veggie set that you should (hopefully) be able to get via your local health food shop, its made out of carrageenan, a type of seaweed and sets things pretty darn well! The caramel sauce gets really thick over night so I recommend making it on the day you serve the panna cotta and using the rest on pancakes the next day!
For the panna cotta:
1 can coconut milk
1/4 cup almond milk
1 tsp vanilla bean paste
the finely grated zest of 1 lemon
3 tbsp unrefined golden caster sugar
1 tsp vegeset
For the caramel sauce:
1/2 cup coconut milk
1 tbsp dried culinary grade lavender
1 tbsp loose leaf earl grey
1 cup unrefined golden caster sugar
pinch o’ sea salt
To make the panna cotta, whisk together all the ingredients together in a saucepan and bring to the boil for a few seconds, remove from the heat and pour into a heatproof container like a jelly mold, or separate ramekins. Allow to cool to room temp then place in the fridge to set. To make the caramel, start off by grabbing a little pan and heat the coconut milk with the lavender and the loose leaf tea over a gentle heat for about 8 minutes. Strain through a sieve into a measuring jug and set aside. add the sugar and salt into a heavy bottom sauce pan and heat over a medium high heat until the sugar melts and begins to caramelize and come to the boil. Only stir until the sugar is melted. Pop in a sugar thermometer and allow the mix to reach 340F/170c. Take off the heat. Now slowly pour the coconut milk in whilst whisking to combine, be very careful! Place back on the heat and allow to boil swirling the pan gently, just to make sure the sugar is all dissolved and there are no lumps. Remove from the heat and transfer to a serving jug. Allow to cool and serve with the panna cotta.