Demitasse Chaga Panna Cotta with Candied Beet Chips
Ingredients
Eggless Panna Cotta
- 14 ounces hazelnut milk
- 1 tablespoon + 1 teaspoon ground chaga
- 1 tablespoon cocoa powder
- 1 tablespoon chickpea flour, cassava flour, or tapioca starch
- ½ teaspoon nutritional yeast (optional, for eggy flavor)
- ¼ teaspoon nutmeg
- 1 pinch cinnamon
- 1 pinch salt
- ¾ teaspoon agar powder (available online and in health food stores)
- 3 tablespoons Alaska honey
Beet Chips
- 2 medium beets
- ½ cup simple syrup
- ½ teaspoon salt
- ½ teaspoon cinnamon
Instructions
Eggless Panna Cotta
- Makes 4 panna cotta
Total upright time: approximately 15 minutes. Dry ingredients can be measured in advance. Panna cotta will keep up to 3 days covered in fridge. Measure dry ingredients and lightly whisk together. Set out 4 demitasse teacups or half-cup jars (upright time 5 minutes). Blend together all dry ingredients with honey and milk. A blender is recommended but vigorous hand whisking will do (upright time 5 minutes). Add mixture to a small saucepan on medium. Bring to a simmer. Reduce heat to medium low and stir frequently for about 4 to 5 minutes, until mixture begins to thicken (upright time 8 to 10 minutes; a kitchen chair may be useful). Pour mixture into cups and rest on counter for about 30 minutes. Put cups in fridge to chill until ready to serve (upright time 5 minutes). Serve with beet chips and use demitasse spoons for delightful, small, savory bites.
Beet Chips
- Total upright time: approximately 15 minutes Peel and thinly slice beets (upright time 5 to 7 minutes). Place beet slices on parchment-lined trays, brush with simple syrup, sprinkle with salt and cinnamon (upright time 5 to 7 minutes). Set a food dehydrator to 130° F or your oven to its lowest setting, and dry chips until fully crispy, checking regularly. Time is dependent on temperature—at 130°F, about 8 hours. Remove and store in airtight container until serving (upright time 5 minutes).
