Panna cotta

1. Pour the coconut cream, almond milk and agave in a medium sauce pan and stir to combine.
2. Place the saucepan over medium heat and bring to a boil. Add the rosemary sprig, reduce heat to minimum, cover and leave to infuse for 10 minutes, stirring occasionally. 
3. When the cream is well infused, remove the rosemary sprig and add agar agar powder. Bring the mixture to a boil and simmer for 2 minutes stirring constantly using a cooking whisk. 
4. Remove from heat and pour the cream into small glass verrines. Place in fridge to firm up for at least 3 hours.

Apricot Melon sauce

1. Preheat the oven to 400F.
2. Wash, dry, cut the apricots in half and remove the pits. Slice the melon, remove the seeds and the skin, and cut into medium-size pieces. Place the apricots and melon in a baking dish.
3. Prepare the syrup. Mix the water, coconut sugar and vanilla in a small saucepan. Place on medium heat and stir until the sugar has been dissolved.
4. Pour all the syrup over the fruits and bake for 20 minutes, until soft and golden. If the fruits start to dry during the baking time, baste them with their syrup as many time as necessary.
5. Remove from oven and allow to cool down.
6. Place the baked fruits in a blender, try to scoop as little liquid as possible. Mix until perfectly smooth.
7. Spoon the sauce on top of the chilled Panna cottas and return in fridge for 30 minutes.

Almond brittles

1. Grease a cookie sheet with coconut oil and set aside.
2. Mix coconut sugar, corn syrup, water and vegan butter in a medium saucepan and put over medium heat. Bring to a boil and stir constantly to avoid to stick and burn.
3. Old in the silvered almonds and continue to heat until the mixture reaches 300F. Use a candy thermometer to accurately monitor the temperature.
4. When the temperature is reached, remove from heat and immediately add the baking soda, vanilla and cinnamon. Stir well to combine and pour the mixture on the cookie sheet. Gently spread into a thin layer using a spatula – be careful, it’s very hot! Allow to completely cool down and harden
5. Break into pieces and add on top of the Panna cottas before serving.
6. Store any leftovers in an airtight container for up to a week.