Speculoos panna cotta

Ingredients

• 400 ml water
• 2 teaspoons agar agar powder (about 4 g)
• 100 ml plant-based milk
• 200 ml plant-based cooking cream
• 5 tablespoons speculoos cookie spread (Biscoff-style)
• 100 g dairy-free dark chocolate (65% cacao)

Missing an ingredient?

• What to use instead of dark chocolate
• What to use instead of soy milk

Instructions

1. Bring the water to a boil with the agar in a saucepan over medium-high heat. When it boils, turn the heat to the lowest setting and cook for 2-3 minutes, stirring now and then, so the agar dissolves.
2. Add the plant-based milk, plant-based cream and speculoos spread and mix well until smooth. Cook for 1 more minute over medium-low heat and take it off the heat.
3. Pour the panna cotta into 6-8 small glasses or ramekins and let them cool in the fridge for at least 2 hours.
4. Chop the chocolate and melt it in a double boiler (without letting the water go above 80°C / 175°F), stirring constantly. When it's all melted, take it off the water.
5. Unmold the panna cottas onto small dessert plates and pour a thin layer of melted chocolate over the top. Let it sit for 2-3 minutes and serve.

Nutrition facts

Approximate, per serving (about 148 g). Calculated with data from USDA FoodData Central.