Panna cotta with coffee caramel sauce.

Creamy dreamy vanilla bean panna cotta drizzled with an indulgent coffee caramel sauce. The best way to end a family dinner and everyone will be licking of their spoon, promise!

Ingredients

Makes 6 panna cotta's

For the panna cotta:
240ml plantbased milk
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 coffee caramel:
120 gr of sugar
60 ml of water
1 tsp of coffee extract
125 ml of plantbased cream
15 gr of plantbased butter

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, 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.
To make the caramel, combine sugar and water into a saucepan over low heat. Don't stir and let the mixture bubble until the sugar dissolves. By this point the caramel will start to color.Don't stir!!!
Once it has turned into a deep brown color add the cream and coffee extract, I briefky heated them in a saucepan tigether before adding) whisk whisk whisk and remove from the heat.
Add the butter and stir until melted. Leave to cool and serve over the Panna cotta.
I added some homemade granola before serving for a delicious crunch.

Buon Appetito!