Curd and Caramel Panna Cotta

Instructions

1. 1

   In a saucepan, combine the curd and almond milk. Heat gently over low heat, stirring occasionally, until the mixture is warm but not boiling.

2. 2

   Add the caramel sugar to the warm curd mixture and stir until the sugar is completely dissolved.

3. 3

   Sprinkle the agar-agar over the mixture and continue to stir until the agar-agar is fully dissolved and the mixture begins to thicken.

4. 4

   Remove the saucepan from the heat and stir in the lemon zest.

5. 5

   Pour the mixture into individual serving molds or ramekins.

6. 6

   Allow the panna cotta to cool to room temperature, then refrigerate for at least 4 hours or until set.

7. 7

   Once set, gently unmold the panna cotta onto serving plates and serve chilled.