Vegan Banana Split Panna Cotta
Perfectly wobbly, this vegan banana split panna cotta is a lovely and delicate version of the ice-cream banana split complete with nuts and caramel sauce.
- 400 ml coconut milk I used milk from a carton not a can
- 1 1/2 tbs raw sugar for the panna cotta
- 1 tsp vanilla bean paste
- 1 tsp agar agar flakes
- 2 tbs warm water
- 1/4 cup raw sugar such as demera for the caramel sauce
- 1/4 cup water
- 1/4 cup raw peanuts
- 1/2 tsp vanilla extract
- pinch sea salt
- 1 ripe banana thinly sliced.
In a small bowl, combine the warm water and agar agar flakes to bloom - about five minutes.In a small saucepan combine the coconut milk, raw sugar, vanilla and agar agar (including the water).On low to medium heat, bring the mixture up to a boil before reducing the heat and simmering for five minutes. Remove from the heat and allow to sit for 7 minutes. Strain the mixture in to a jug before pouring in to small jars or ramekins. If you want to tip the panna cotta out on to the plate, lightly grease the container first. Set on the counter for 15 minutes to cool before placing in the fridge for 2 hours to set. For the caramel sauce, combine the raw sugar, water, vanilla and sea salt in a small saucepan and bring to the boil over medium heat.Watching carefully, allow the caramel to bubble away for around 3 minutes or until the mixture thickens. Stir in the peanuts and set aside.To serve, remove the set panna cotta from the fridge and place thinly sliced banana on top. To finish ,spoon a good amount of peanut caramel sauce over the top and serve.