ALMOND PANNACOTTA

For 4
Preparation time 40 min. + cooling time

3/4 l of almond milk (see separate instructions)
2 1/2 dl of apple juice
3 tsp. of agar powder
1 tbsp. of vanilla extract
2 tsp. of psyllium powder
1/4 tsp. of salt
4 tbsp. of runny honey or agave syrup
1 dl of melted cocoa butter

Mix 2.5 dl of organic apple juice and agar powder in a saucepan. Bring to a boil, stirring, and cook over low heat a couple of minutes constantly stirring. Melt the cocoa butter in a water bath to flow.
Pour almond milk, salt, honey / agave syrup and vanilla into a blender. Power mix at low revolutions and at the same time pour first the psyllium powder, then the cocoa butter in a thin strip, and finally the agar broth through the opening in the lid. At the end, increase the revolutions and Power mix thoroughly for approx. 20 seconds. Check the taste and pour the almond mix into molds or serving bowls. Put into the fridge to solidify for at least an hour. Serve sea buckthorn sauce on the side.