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Chocolate Pomegranate Panna Cotta Recipe
These elegant vegan panna cottas are sure to impress at your next gathering. And they’re more than just a delicious dessert, they’re packed with immune-supporting superfoods and antioxidants. Indulging never felt this good!
INGREDIENTSFor the Chocolate Layer: 1 13.5oz can coconut cream 3 Tbsp. organic coconut sugar 3 Tbsp. Navitas Organics Cacao Powder ¾ tsp. vanilla extract 1 tsp. agar powder For the Pomegranate Layer: 1 cup coconut cream 1½ Tbsp. organic coconut sugar 2½ Tbsp. Navitas Organics Pomegranate Powder ½ tsp. vanilla extract ½ tsp. agar powder Optional Toppings: Fresh pomegranate arils Navitas Organics Cacao Nibs |
DIRECTIONSMake the chocolate layer by whisking together the coconut cream, sugar, Cacao Powder, and vanilla in a saucepan. Bring to a boil while continuously whisking. Once the mixture starts to boil, add the agar powder, and turn off the heat. Continue to whisk for another 1-2 minutes. The agar and sugar should be completely dissolved. Strain the mixture through a sieve into a heatproof jug and whisk in an ice bath until lukewarm, about 30 seconds to 1 minute. Distribute the mixture into glasses and let sit at room temperature for 30 minutes. Cover with plastic wrap and place in the fridge to finish setting while you prepare the pomegranate layer. In another saucepan, make the pomegranate layer by whisking together the coconut cream, sugar, pomegranate powder, and vanilla until combined. Continue to whisk as you bring to a boil, and then add in the agar powder. Turn off the heat and whisk vigorously for 1-2 minutes. Strain the mixture through a sieve into a heatproof jug and whisk in an ice bath until lukewarm, about 30 seconds to 1 minute. Remove the glasses with the chocolate layer from the fridge. Divide the pomegranate mixture between the glasses. Let sit for 15 minutes at room temperature before covering and transferring to the fridge to chill for 2 hours. When ready to enjoy, garnish with pomegranate arils and cacao nibs! Makes 4-6 servings
Submitted by Hanaa Malik | @kneadtheeats |
These elegant vegan panna cottas are sure to impress at your next gathering. And they’re more than just a delicious dessert, they’re packed with immune-supporting superfoods and antioxidants. Indulging never felt this good!
Ingredients
1 13.5oz can coconut cream
3 Tbsp. organic coconut sugar
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3 Tbsp. Navitas Organics Cacao Powder
¾ tsp. vanilla extract
1 tsp. agar powder
1 cup coconut cream
1½ Tbsp. organic coconut sugar
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2½ Tbsp. Navitas Organics Pomegranate Powder
½ tsp. vanilla extract
½ tsp. agar powder
Fresh pomegranate arils
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Navitas Organics Cacao Nibs
For the Chocolate Layer:
For the Pomegranate Layer:
Optional Toppings:
Directions
Make the chocolate layer by whisking together the coconut cream, sugar, Cacao+ Antioxidant Blend, and vanilla in a saucepan.
Bring to a boil while continuously whisking. Once the mixture starts to boil, add the agar powder, and turn off the heat. Continue to whisk for another 1-2 minutes. The agar and sugar should be completely dissolved.
Strain the mixture through a sieve into a heatproof jug and whisk in an ice bath until lukewarm, about 30 seconds to 1 minute.
Distribute the mixture into glasses and let sit at room temperature for 30 minutes. Cover with plastic wrap and place in the fridge to finish setting while you prepare the pomegranate layer.
In another saucepan, make the pomegranate layer by whisking together the coconut cream, sugar, pomegranate powder, and vanilla until combined. Continue to whisk as you bring to a boil, and then add in the agar powder. Turn off the heat and whisk vigorously for 1-2 minutes.
Strain the mixture through a sieve into a heatproof jug and whisk in an ice bath until lukewarm, about 30 seconds to 1 minute.
Remove the glasses with the chocolate layer from the fridge. Divide the pomegranate mixture between the glasses. Let sit for 15 minutes at room temperature before covering and transferring to the fridge to chill for 2 hours.
When ready to enjoy, garnish with pomegranate arils and cacao nibs!