Not Coffee Pana Cotta (No Gelatin)
It only takes five ingredients to make this easy Not Coffee Pana Cotta (No Gelatin)!
When I received the Chikko Not Coffee* products in a goodie bag at an event, at first I didn’t really know what to do with it. It was until a food blogger made the trending Dalgona coffee with it, that I had to try it for myself. You see, I’m a huge coffee lover but I stopped drinking coffee because it gave me migraines. Hence, this Not Coffee product was a real innovative solution for me!
The Not Coffee powder is made from chicory, a small woody plant which has a somewhat bitter taste. When you roast and ground these crispy spiky leaves you get a substitute for coffee. What I also love about the powder is that it’s organic, the chicory grows in West-Europe and the powder is 100% caffeine free (so I can drink this at night without being up for hours!).
Plus, the taste is very reminiscent of coffee. You can imagine, that ever since I’ve tried this, I’m preaching about this product and I can’t wait to use it more in my recipes.
Wow your dinner guests with this vegan Not Coffee Pana Cotta!
Now back to this Not Coffee Pana Cotta. With only five ingredients and a bit of patience you’ll end up with a delicious coffee taste Pana Cotta. It’s delicious, creamy and can be eaten any season - perfect for when you need to wow your dinner guests.
*This is not a sponsored recipe. The Chikko Not Coffee powder was gift and I use this product on a daily base. I love that it’s organic and caffeine free. Plus, it tastes delicious in Iced Coffee or this Not Coffee Pana Cotta.
>>Into more Agar Agar nights? This Rosé Jelly is also fun to make and a perfect grown-up bite to accompany your party table!
Not Coffee Pana Cotta (No Gelatin)
- Prep: 10 minutes + 1 day for setting
- Total: Preparation needed in advance
Vegetables
Ingredients
NOTE: this recipe makes 4 Pana Cotta’s
For the Not Coffee Pana Cotta
- 2 cups of soy or coconut milk (I’ve used Alpro)
- ½ tsp of agar agar powder
- ½ tbsp (or 1 tbsp if you like a strong coffee flavor like me) Not Coffee powder by Chikko
- 2 tbsp of light brown sugar
- 1 tsp of vanilla essence
Note: if you don’t have Chikko Not Coffee powder you can also use a regular instant coffee powder.
For a small batch of Caramel Almonds:
- a handful of almonds (roughly chopped)
- 1 tbsp light brown sugar
- 2 tbsp water
For garnish:
- caramel almonds (see above)
- whip cream (vegan / non-vegan)
- caramel syrup (I’ve used Van Gilse)
Instructions
- Place the ingredients for the Not Coffee Pana Cotta in a pot.
- Heat it over medium-high heat and stir constantly until the mixture comes to a boil.
- Divide the mixture over glass bowls or ramekins. You can pass the mixture to a sieve to remove any chunks. Cover it with cling film and let it chill overnight in the fridge.
- In the meantime prepare your Caramel Almonds. Lightly toast (on medium heat) the almonds in a pan. Then add the sugar and water and stir well until all the sugar is dissolved. Transfer the almonds to a baking sheet and let the caramel harden. Store the Caramel Almonds in an airtight container.
- The next day you can remove the Pana Cotta from the glass bowl. Place the bowls in some hot water and turn them over onto a serving plate. Then serve the Pana Cotta with a drizzle of caramel syrup, the caramel almonds and whip cream. Enjoy!
If you make my recipes please tag me in them and use #thespicedchickpearecipes. I'd love to see what you've made!