Directions
- In a pot, mix together the coconut milk, carob powder, two tablespoons of sugar, vanilla extract, salt, and agar agar.
- Bring the mixture to a boil. When it boils, lower the heat and simmer it for 2-3 minutes. Take it off the stove, cover the pot with a lid, and set aside for 10 minutes.
- While you wait, lightly grease four 4 oz ramekins with oil. Then pour the mixture into the ramekins and place in the freezer for an hour. Then place the ramekins in the fridge for another 2 hours.
- Before serving, make the blueberry topping by placing the blueberries, 1/4 cup water, one teaspoon of sugar (or more to taste), and lemon juice in a small saucepan over medium-high heat. Bring it a gentle boil, then lower the heat to low, and simmer the mixture. Mix together the cornstarch with 1 teaspoon of water and stir it into the blueberries. Cook until the sauce thickens and reduces by half.
- When ready to serve, run a knife along the edges and loosen up the panna cotta. Dip the base of the ramekin in hot water for a few seconds, then flip the remakin, and gently release the panna cotta unto a plate.
- Top each panna cotta with blueberry sauce. Enjoy right away!
More Recipes with Carob Powder
Besides being creamy and delicious, this carob chia mousse is wholesome enough to be served...
Made with carob filling that wonderfully complements its soft, fluffy texture, this carob babka is...
These no-bake carob cheesecakes in jars are a quick, delicious, and beautiful way to serve...
