Recipe by Kotesh from W Patisserie

Milk Chocolate Pannacotta, Chocolate Brownie, Coconut Crumble, Jasmine Tea Poached Pear

Milk chocolate pannacotta


500ml Coconut milk (the drinking kind not those that come in tins)

2g Agar powder

200g Milk chocolate (vegan)


Pour coconut milk into saucepan & heat over medium heat. Whisk in the agar powder & bring to a boil whilst continuously mixing. It is important to boil the milk with the agar to activate it so it can set the pannacotta. Once the milk boils, pour it onto your chocolate and let sit for a minute, this will help melt your chocolate and combine easily. Then using a whisk combine the mixture together to get a smooth mixture which you can pour into individual dessert glasses. Because we are using agar, the pannacotta will start setting at room temperature. You can refrigerate it if you are in a hurry.

Chocolate brownie


320g Vegan butter

300g Apple sauce

2tsp Vanilla paste

1tsp Sea salt

400g Brown sugar (can replace with your preference of sugar)

120g Cocoa powder (important you get good quality)

400g Self raising flour gluten-free

150g Dark chocolate chips


In a large mixing bowl combine salt, sugar, cocoa powder and self-raising flour. Melt the vegan butter & mix in the apple sauce & vanilla paste. Combine well & pour onto the dry ingredients. Combine well, but no need to overmix it. Fold in the chocolate chips & pour into a lined 10 inch square baking tin. Bake in a pre-heated oven at 160”C for approximately 30 – 40 minutes. Check with a skewer inserted in the middle, if it comes out clean then its ready to take out & let cool.

This is a large recipe, but no harm in having some chocolate cake through the week 😊

Coconut Crumble


200g Vegan butter

200g Raw sugar

200g Gluten-free plain flour

160g Fine dessicated coconut


Weigh out all ingredients into one bowl. Rub-in the butter with the other ingredients till you achieve something similar to breadcrumb texture. Spread onto lined baking tray & bake in pre-heated oven at 160”C till deep golden brown in colour.

Jasmine Tea Poached Pear


1lt Water

600g Sugar

1no. Lemon zest

10g Jasmine tea leaves (with dried jasmine flowers)

3no William Bartlet pears


Bring to boil the water, sugar & lemon zest, then add in the jasmine tea. Peel, half & core the pears then add to the hot jasmine tea poaching liquid. Place a piece of baking paper on top to act as cover & keep the pears submerged. Simmer for about 20-30 minutes. To check for doneness, a small knife should pierce through without any resistance.

Assembling your dessert:

On the set pannacotta, add pieces of brownie, spoon some crumble over then top with the poached pear decoratively sliced.