Almond pannacotta with cacao and carob sauce and prickly pears

Ingredients

For the pannacotta:

• 350 ml almond milk
• 150 ml almond cream (or other vegetable cream, preferably rice based cream)
• 3 tablespoons agave syrup
• a pinch of vanilla powder
• 2 1/2 teaspoons agar agar powder

For the cacao and carob sauce:

• 2 teaspoons cacao powder
• 4 teaspoons carob powder
• 2 teaspoons tahin
• 4 teaspoons agave syrup
• 3 teaspoons raw almond cream
• 9 teaspoons almond milk

To complete:

• 2-3 fresh prickly pears, peeled and crushed or puréed just before serving
• agave syrup, to taste

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Preparation

• To make the pannacottas, pour the milk and cream into a heavy bottomed saucepan and bring to a simmer over low heat. Add the agave and the vanilla and stir well.
• Simmer for 1 to 2 minutes, then add the agar agar and keep stirring until dissolved, 3 to 4 minutes. Be careful as the mixture might stick to the bottom of the saucepan if left for too long without stirring.
• Remove the saucepan from the heat and pour the mixture into small pudding molds. Set aside and allow to cool -first at room temperature and then in the fridge- for at least 2 to 3 hours. You can unmold the pannacottas when they are cold and completely firm.
• To make the cacao and carob sauce, whisk the cacao powder, carob powder, tahin, agave syrup, almond cream and milk together. Keep refrigerated until shortly before serving.
• To serve, place the pannacottas on the individual serving plates, pour some cacao and carob sauce over them, mix the prickly pear pulp with the agave syrup and complete the dessert presentation. Serve immediately.