Vegan Panna Cotta

Ingredients

• 2/3 cup plain dairy-free milk alternative
• 6 tablespoons sugar
• 2 teaspoons agar agar powder
• 2 5.3-ounce containers greek-style dairy-free yogurt
• 2/3 cup dairy-free sour cream alternative
• 2 teaspoons rose water
• 1/2 teaspoon vanilla extract
• 2 cups cold water
• 3 bags hibiscus tea
• 1/2 cup sugar
• 2 tablespoons cornstarch
• 1 teaspoon orange zest
• 1 cup sugar
• 2 tablespoons water
• 2 tablespoons light corn syrup
• 1/8 teaspoon ground cinnamon
• Pinch salt
• 1 cup sliced (toasted almonds)
• Pomegranate arils
• Orange segments (peeled)
• Fresh mint leaves

Instructions

1. 1

   --- Vegan Panna Cotta ---

2. 2

   Lightly grease 6 (3-1/2-inch) fluted mini tart or brioche molds and place them on a jelly roll pan or sheet pan with high sides.

3. 3

   In a small saucepan, vigorously whisk together the milk alternative, sugar, and agar until there are no lumps remaining.

4. 4

   Set the pan over medium-low heat, and gently whisk until the mixture begins to bubble and thicken.

5. 5

   Remove the pan from the heat and whisk in the dairy-free yogurt and sour cream until smooth.

6. 6

   Return the pan to the heat very briefly, whisking and cooking the mixture just until bubbles begin to slowly break on the surface.

7. 7

   Whisk in the rose water and vanilla, and quickly divide the mixture between your prepared molds. Gently tap each one on the counter to knock out any air bubbles before smoothing out the tops with a spatula.

8. 8

   Let the panna cotta cool completely at room temperature before refrigeration.

9. 9

   Refrigerate the vegan panna cotta for about 2 hours, or until set.

10. 10

    --- Hibiscus Sauce ---

11. 11

    Pour the cold water into a small saucepan and add the tea bags.

12. 12

    Place the pan over medium heat, and bring the tea to a boil. Immediately turn off the heat and cover, allowing the tea to steep for 20 to 30 minutes.

13. 13

    Once the tea is a deep, rose red hue, remove the tea bags and allow the excess liquid to drip out. Do not squeeze the tea bags as this will cloud the mixture.

14. 14

    In a small bowl, whisk together the sugar, cornstarch, and orange zest.

15. 15

    Whisk the sugar mixture into your hibiscus tea.

16. 16

    Return the pan to the heat, and cook, stirring occasionally, until the sugar is dissolved and the liquid is bubbling and fully thickened.

17. 17

    Let the sauce cool completely.

18. 18

    --- Almond Brittle ---

19. 19

    Lay a piece of parchment paper out on a flat, heat-resistant surface.

20. 20

    In a medium saucepan, whisk together the sugar, water, corn syrup, cinnamon.

21. 21

    Place the pan over medium heat. Resist the urge to stir, and gently swirl the pan to mix the contents instead. Bring the mixture up to a boil, and continue to cook until the sugar caramelizes and turns a pale amber color.

22. 22

    Stir the sliced almonds into the mixture to coat, and then immediately pour everything onto your parchment paper. Smooth out the brittle into as thin a layer as possible. Let it cool completely.

23. 23

    Once completely cool and hardened, break the brittle into pieces.

24. 24

    --- To Serve ---

25. 25

    Spoon about 1/4 to 1/3 cup of the hibiscus sauce onto a plate.

26. 26

    Turn out 1 panna cotta into the center of the sauce. on top.

27. 27

    Wedge a piece of almond brittle into the crest of the panna cotta.

28. 28

    Fan out 3 orange wedges next to the panna cotta, sprinkle with some arils, and garnish with fresh mint.

29. 29

    Repeat these steps with the remaining panna cotta.