Chocolate panna cotta
Panna cotta al cioccolato
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250 ml soy whipping cream
80 g of agave juice
10 g agar agar
1 vanilla pod
100 g cocoa powder
Pour the cream in a pan together with the juice of agave and vanilla bean.
Bring to a boil and add the agar agar.
Remove the pan from the heat and remove the vanilla pod (if washed and dried can be used again).
Stir with a whisk and add the sifted cocoa powder.
Pour the mixture in special molds and, when they are warm, put them to cool in the fridge for at least 2 hours.
Garnish with shaved chocolate.
(Ricetta dello chef Albano Barjami)
