Ingredients:
For the Panna Cotta:
- 1 cup unsweetened almond milk
- 1/2 cup full-fat coconut milk
- 1/4 cup maple syrup
- 1 tablespoon agar agar powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- Pinch of nutmeg
- 1 ripe pear, peeled, cored, and diced
For the Pistachio Crumble:
- 1/2 cup pistachio nuts, roughly chopped
- 1/4 cup rolled oats
- 2 tablespoons maple syrup
- 1 tablespoon coconut oil, melted
- Pinch of salt
For the Toasted Honeycomb:
- 1 cup sugar
- 1/4 cup water
- 1 teaspoon baking soda
- 1/4 teaspoon vanilla extract
Instructions:
Make the Panna Cotta: In a small saucepan, combine almond milk, coconut milk, maple syrup, agar agar powder, vanilla extract, cinnamon, and nutmeg. Whisk until well combined. Bring to a simmer over medium heat, stirring constantly, until the agar agar dissolves completely.
Add the diced pear to the pan and stir gently. Remove from heat and pour into individual serving dishes or ramekins. Refrigerate for at least 4 hours, or until set.
Make the Pistachio Crumble: Preheat oven to 350°F (175°C). Combine pistachio nuts, rolled oats, maple syrup, coconut oil, and salt in a bowl. Mix well with your hands until evenly combined. Spread the crumble mixture onto a baking sheet lined with parchment paper. Bake for 10-12 minutes, or until golden brown and fragrant. Let cool completely.
Make the Toasted Honeycomb: Line a baking sheet with parchment paper. In a medium saucepan, combine sugar and water over medium heat. Cook, swirling occasionally, until the sugar melts and turns a light amber color (about 8-10 minutes). Remove from heat immediately and carefully stir in baking soda. The mixture will foam up rapidly. Stir in vanilla extract. Pour the mixture onto the prepared baking sheet and spread evenly. Let cool completely until hard, then break into irregular pieces.
Assemble: Top each panna cotta with a generous spoonful of pistachio crumble and a few pieces of toasted honeycomb. Serve immediately and enjoy!