Vegan coffee panna cotta (from http://delantaldealces.com)

Ingredients:

Coffee panna cotta:

• 400 ml. of EcoMil Cuisine almond Bio  (2 cartons)
• 40 ml. of coffee
• 30 gr. of raw cane sugar
• 1 gr. of agar

Vanilla panna cotta:

• 200 ml. of Ecomil Cuisine almond Bio
•  15 gr. of white sugar
•  1 vanilla bean
• 0,5 gr. of agar

To acconpany:

• An orange zest

Recipe (for 4 to 6 servings): 

1. We first prepare the coffee panna cotta. Heat the cooking cream in a saucepan with the sugar and coffee, then bring to boil.
   While the saucepan is heating, fill a small glass with water tap and leave to cool in the fridge.
2. When the cooking cream begins to boil, dissolve the agar in the cold water and add it to the cream.
   Let it boil for a couple of minutes then remove from heat.
3. Pour the mixture in glasses or pans, without fulfill it completely
4. We prepare the Vanilla panna cotta. Heat the cooking cream in a saucepan with the sugar. Make
   a cross section in the vanilla bean, open it with fingers and  scrape the inside with a flat knife.
   Extract the seeds from the bean and mix it with the cream and sugar. Add also the vanilla bean and bring to boil.
   Again fill a small glass of water tap and leave it cool in the fridge. When the cooking cream begins to boil,
   remove the vanilla bean, dissolve the Agar in the cold water and add it to the cream.
   Mix and let it boil for a couple of minutes then remove from heat.
5. Pour the vanilla panna cotta mixture in the coffee panna cotta until fulfilling totally the pans.
   Leave it to cool for 2 hours or until the panna cotta is totally solid.

When the panna cotta is formed, it will be ready to serve. Remove panna cotta from the pan, serve in goblets accompanied with an orange zest on top!

Many thanks to the bloggers Cris and Lluís for this delicious recipe!

To visit their blog (100% Vegan): Click here!