Coconut panna cotta with earl grey and lavender caramel


In Vegetables We Trust

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! 

panna cotta

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…

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