Oct 22

Oct 22 Coffee panna cotta with hazelnut crumb

Today we are making coffee panna cotta’s with a delicious hazelnut crumb. An amazing desserts for coffee lovers. This is another recipe I created for Njamtv, if you head over to their website you can find a selection of my recipes written in Dutch. So for you who don’t like English written recipes, tap here.

The base of this vegan panna cotta is coconut milk and the coconut taste slightly comes through, which I absolutely love. I would add coconut literally everywhere if I could, truly obsessed. I even use coconut oil in my hair so that’s says enough. But if you don’t like coconut you could try substituting with another vegan cream like soy cream or oat but I haven’t tried it yet. If you do let me know!

Basically all you need to make vegan panna cotta is coconut milk, sugar, cornstarch and milk. This is the base where you can add a different variety of flavors like coffee, vanilla, chocolate, etc. Quantities may vary depending on which flavor you add. for example here I substituted 60 ml of milk with a strong shot of espresso. But other than that this recipe is pretty easy.

IWhat I also really love about panna cotta is that you have to make this the day before so if you are having a dinner party, the desserts is practically ready to go when you have to serve it.

I didn’t think of this while I was taking pictures but this panna cotta would be delicious with melted chocolate. I think it would really elevate this dessert to the next level. So if you are reading this ADD MELTED CHOCOLATE!

Now let’s jump into the recipe

Recipe

Ingredients

For the panna cotta:

200ml plantbased milk
60ml of strong brewed coffee
3 heaping tbs corn flour
400 ml canned coconut milk
3-4 tbs of sugar
1 tsp of vanilla extract or 1 vanilla bean cut in half
pinch of salt

For the hazelnut crumb:

250 gr of flour
pinch of salt
130 gr of sugar
12 tbs of vegan butter
60 gr of raw hazelnuts , roughly chopped

Extra:

melted chocolate to serve
berries of choice to serve

How to

Make the panna cotta's the day before you want to serve them.
Start by whisking together the milk and cornflour in a bowl. Set aside.
Whisk together the coconut milk, coffee, sugar and vanilla in a sauce pan over low heat.
When it starts to boil add the cornflour and milk mixture and whisk until thickened up. (it should be like pudding)
Pour the mixture into glasses or panna cotta 'moulds' . Leave to cool and put in the fridge over night to set.
An hour before serving make the hazelnutcrumb. Combine All ingredients into a bowl and break the butter apart with you fingers and combine with the flour until it resembles a breadcrumb like concistency.
Place the crumb onto a baking tray lined with baking paper and bake in a preheated oven at 150°C. For 20 minutes or until golden brown.
Remove from the oven and leave to cool completely.
Once the crumb has cooled down break it up with your hands.
Serve the crumb on the panna cotta along with the melted chocolate and some optional berries for garnish.
Buon appetito!