Salted Choco Vanilla Panna Cotta

171207 Salted Choco Pannacotta-8550

This is one of my favourite desserts. I keep coming back to it, making small changes and enjoying it even more than before. You’ve probably seen a few different versions of this already on my blog. Make in advance and have on hand in the fridge.

It’s wonderful dessert to be enjoyed in small servings – the perfect ending to dinner.

Also, it is a great Low Fodmap, dairy free and vegan dessert.

Serves 8-10 (depending on cup size. I use small espresso cups)

300 ml coconut milk
½ teaspoon Agar Agar Powder (or any other gelatin you feel comfortable working with – if using Agar Agar flakes, much more is needed, about 1/2 table spoon instead)
½ vanilla bean, seeds
Dash of salt
150 g vegan dark chocolate
Coarse salt

1. Dissolve the agar agar in a little cold water.
2. Bring the coconut milk to boil. Add the agar agar and let simmer for at least 3 minutes.
3. Add the seeds from the vanilla bean and a dash of salt. Let simmer another minute.
4. Take off heat.
5. Chop the chocolate and add to the milk. Stir until dissolved.
6. Pour into small espresso cups (or similar)
7. Refrigerate 1-2 hours before serving.
8. Serve with some sprinkled coarse salt on top.

Coco Choco Panna Cotta

151223 coco choco dairyfree panna cotta-0817

This is the dairy free, low fodmap, version of the Espresso Panna Cotta I recently posted.

Serves 6-8 (depending on cup size)

300 ml cream of coconut
2 gelatin leaf
120 g chocolate, gluten and dairy free (I like the Kinnerton brand)

  1. Soften the gelatin in a bit of water
  2. Bring the cream of coconut to a boil, remove from heat
  3. Take out the gelatin and add to the coconut, stir until dissolved
  4. Pour the mixture over the chopped chocolate.
  5. Pour into small coffee cups.
  6. Chill 3-4 hours

It is also possible to make this with almond milk:

300 ml almond milk
3 gelatin leaves
160 g dark chocolate, dairy and gluten free

To be made the same way as the Coco Choco Panna Cotta.

151223 non-dairy panna cotta-0823

Espresso Panna Cotta

151209 Espresso Panna Cotta-9466

Quick and easy to make. Just needs a bit of time (3-4 hours) in the fridge.
To be served as an after dinner coffee.

Serves 6

250 ml double cream
2-3 tbsp dried espresso coffee
150 g chocolate (dark or milk), chopped
1 gelatin leaf or ½ tsp granulated gelatin
To decorate: Chocolate covered coffee beans

  1. Place the gelatin leaves in a bit of water to soften.
  2. Bring the cream to a boil, remove from heat, add the coffee and the gelatin, stir until melted. Pour over the chocolate pieces and mix well.
  3. Pour into serving 6 small espresso cups and refrigerate for at least 3-4 hours.
  4. Decorate with the coffee beans.