Ingredients
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2 cups (500ml) coconut cream
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1 sachet Queen Jel-it-in
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2 tsp Queen Vanilla Bean Paste
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2 tbsp (40ml) Queen Pure Maple Syrup
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100g dairy free dark chocolate, chopped (see recipe notes)
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Fresh blueberries, to serve
Method
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1
Lightly oil 4 ramekins or dariole moulds.
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2
Dissolve Jel-it-in in 1 cup of the coconut cream. Pour into saucepan and add remaining coconut cream, Vanilla Bean Paste, Pure Maple Syrup and chocolate.
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3
Heat over a medium heat, stirring constantly until mixture comes to a gentle boil. Remove from heat and immediately pour into ramekins or moulds. Allow to cool to room temperature before placing into the fridge to chill for 2 hours. Top with fresh blueberries to serve.
Recipe notes:
For Jel-it-in to set completely, it must be brought up to the boil. Don’t be tempted to skip this step!
Heated Jel-it-in mixture will begin to set as soon as it starts to cool down. Work quickly to avoid any lumps!
We recommend using Lindt Dessert Premium Dark or 70% Cocoa Baking Chocolate, but you can use any dairy free dark chocolate.
Comments & Reviews
Can you substitute non vegan gelatine in these panna cotta? if so, how much?
Jane
Absolutely! – you’ll need 1 sachet (12g) of Queen Gelatine
Queen