White Chocolate Coconut Cream Pannacotta with Peach Syrup

I keep my recipes fairly simple for various reasons. For one, money doesn’t grow on my back, so if I can get all the ingredients as cheaply as possible from a local shop, so much the better. Secondly, I don’t necessarily have a lot of time on my hands (although I do enjoy pottering around the kitchen on a gloomy autumn day, and let’s face it, what else is there to do when the British summer is just so effing rubbish). But most of all, and let’s be completely honest for a minute, sometimes most of the time, I just cannot be bothered to make a fancy recipe.


But sometimes… sometimes, I do feel like treating myself to something slightly more luxurious. Like crême brûlée (well, I haven’t made a vegan one yet, but I will! Some day. In the future. Perhaps.) Or, failing crême brûlée, panacotta.
 


The best thing about a fancy recipe? Proving to sceptics that it is possible to make something delicate without eggs or dairy. And out of only six ingredients. In hardly a quarter of an hour. *insert smug face*

Serves 4
Prep time: hardly any!
Cooking time: 15 minutes total

Ingredients:
500ml (2 cups) thick coconut cream (SunPride is the best in the UK)
2 tsp vanilla extract
1 tbsp agar agar flakes
100g (4-ish oz.) white chocolate buttons
1 peach, stoned and sliced in half-moons
1 tbsp agave syrup

Instructions:
Place the coconut cream, vanilla, agar agar and white chocolate buttons in a saucepan. Bring almost to the boil (this will take about 7-8 minutes), then remove from heat. Keep stirring throughout to prevent the cream from burning to the bottom of the pan or boiling over. Reduce heat if it looks like the cream is going to boil over. 
Pour the cream into 4 little ramequins or cups. Set aside to cool, then refrigerate for at least 3 hours. 
In a small saucepan, simmer the syrup and peach slices for 5 minutes until the fruit is tender and has soaked up some of the syrup. 
Carefully turn over the panacotta cups onto saucers. You may need to let them come to room temperature or wriggle them loose with the tip of a knife. Take your time to do this. Or just eat straight from the cup. Pour over the peach syrup and serve immediately. 



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