Soy Panna Cotta with Coffee Syrup

A great dessert that everyone can enjoy - even those who are allergic to dairy products. The preparation is quick and very simple, you just need to wait for the dessert to cool and set in the refrigerator.

Details

Preparation Time: 255 minutes
Cooking Time: 15 minutes
Difficulty: 1
Spiciness: 0
Number of Servings: 4

Ingredients

Coffee syrup

200 ml Coffee, espresso
80 g Sugar, white
400 ml Soy milk
200 ml Coconut milk
0.5 piece Vanilla, extract, natural
30 g Sugar, white
1 teaspoon Seaweed, agar, dried

Steps

Place a small pot with coffee and sugar on the stove. Heat over medium heat while stirring until all the sugar dissolves. Once the liquid boils, reduce the heat and let it simmer gently for about 10 minutes. Remove the pot from the heat and let the coffee syrup cool.
Pour soy milk and cream into another pot. Cut the vanilla bean in half lengthwise and scrape out the seeds with the tip of a knife. Add the seeds and the pod to the pot. Add sugar and agar agar, then place the pot over medium heat. Stir continuously while heating to prevent lumps from forming. Bring to a boil, then remove the pot from the heat and discard the vanilla pod.
Rinse the glasses with cold water and drain well. First, pour a little coffee syrup into the glasses, then fill them almost to the top with the soy mixture. Pour the mixture into the glasses over the back of a spoon to maintain the two layers. Let the mixture cool to room temperature, then cover the glasses with plastic wrap and refrigerate for 2 to 4 hours to allow the dessert to cool and set.
Pour the coffee syrup over the chilled dessert and serve directly in the glasses.

Nutrition Information (Per 100g)

Calories: 381.29 kcal
Fat: 0 g
- Saturated Fat: 0 g
Carbohydrates: 95.32 g
- Sugars: 95.32 g
Protein: 0 g
Fiber: 0 g

Advice

Instead of soy, you can use coconut, rice, or oat cream. Replace sugar with honey or another natural sweetener if desired.