Chocolate panna cotta with dried pineapple and pine nuts.



Serves 4.

200 g          dark chocolate                    
1                   vanilla pod                    
2.5 dl           unsweetened coconut milk
1.5 dl            oat milk   
80 g             sugar
2 tsp            agar-agar
1                   organic lime
120 g            dried pineapple rings 
1 tsp             cane sugar
60 g             pine nuts



  1. Coarsely chop the chocolate, split the vanilla pod lengthwise and scrape out the seeds.
  2. Bring the vanilla pod, seeds, sugar, coconut milk and oat milk to the boil. Allow to infuse for 10 mins. over a low heat.
  3. Remove the vanilla pod, add the agar-agar and cook for 2 mins. while stirring. Remove the pan from the heat, add the chocolate and stir constantly until the chocolate has melted completely.
  4. Pour the mixture into ramekins that have been rinsed in cold water and leave to set in the fridge for 3–4 hrs.
  5. In the meantime, rinse the lime in hot water, finely grate the zest and squeeze out the juice. Finely dice the dried pineapple rings and marinate with the cane sugar, lime juice and zest. Dry-roast the pine nuts in a pan until golden.
  6. Turn the panna cotta out of the ramekins, serve with the marinated pineapple and roasted pine nuts.


Preparation time: approx. 45 mins.
Cooking time: approx. 45 mins.
Chill time: 4 hrs.