Lightened Up Chocolate Panna Cotta

Ingredients

• 1 1/2 cup Silk Almond Cashewmilk ((divided))
• 2 tablespoon light brown sugar
• A pinch of kosher salt
• 1 teaspoon vanilla bean paste ((see note 2 for substitution))
• 1 1/2 to 2 teaspoon plain powder gelatin ((see note 1))
• 2 oz milk chocolate
• 2 oz semisweet chocolate
• Coconut oil for brushing the ramekins ((optional))
• Fresh raspberries
• Crushed cashew nuts

Instructions

1. 1

   Measure 1/4 cup of Silk Almond Cashewmilk in 4-cup measuring cup and sprinkle the powder gelatin over the milk. Let bloom for 5 minutes.

2. 2

   Chop up the chocolate into small pieces.

3. 3

   If you’re planning to un-mold the panda cotta, brush the ramekins with a little coconut oil just to coat and set aside.

4. 4

   Add the remaining 1 1/4 cup of Silk Almond Cashewmilk to a small sauce pan along with the sugar, salt, and vanilla bean paste. Stir with a whisk and allow to simmer over medium heat.

5. 5

   Turn off the heat and pour the hot milk into the bloomed gelatin mixture. Stir to dissolve the gelatin completely.

6. 6

   Add the chocolate to the hot milk, stir until completely melted and smooth.

7. 7

   Divide into four jars or ramekins and let rest in the fridge until set, about 3 hour or overnight.