Ingredients
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Fro the base:
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60gr of pitted dates
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3tbsp of melted vegan butter
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100gr of disgestive biscuits
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Fot the filling:
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1 can of coconut milk
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2tsp of ágar-ágar
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2tbsp of sugar
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2 tbsp of water
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For the dressing:
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1.5 tbsp of maple syrup
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200gr of mixed berries
Directions
What´s Panna Cotta?
Panna Cotta is an Italian milk pudding dessert made of vanilla-flavored sweetened cream and gelatin
This incredible panna cotta recipe, with delicate vanilla notes and a fresh and vibrant fruity topping, it’s the perfect chilled dessert for summer that everyone will love.
Steps
1
Done
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For the base:Preheat the oven to 170ºC; |
2
Done
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Lightly grease a loose-bottom sealed cake tin (15cm in diameter and 5cm deep); |
3
Done
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Add the pitted dates to a food processor and process it until a thick paste is formed; |
4
Done
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Add the biscuits to the food processor and blitz it until they’re a fine crumb. Keep blending and add the melted butter. |
5
Done
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Tip the biscuit mixture into the greased cake tin and use a spoon to press the mixture to form an even biscuit layer in the base and up the sides; |
6
Done
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Place the tin into your oven to bake for 20 minutes. When it´s done baking, let it cool completely; |
7
Done
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For the dressing:Meanwhile to make the berry sauce, add all the ingredients to a small saucepan and bring to a simmer over low heat for 10 minutes. Once the sauce has thickened and almost a syrup-like consistency. Remove it from the heat and set it aside to cool; |
8
Done
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For the filling:Add the cold water to a saucepan and stir in the agár-agár. Heat gently whilst constantly whisking until the agár flakes have dissolved. Once dissolved add the coconut milk, vanilla extract, and sugar and stir well. Continue to whisk over low heat for five minutes; |
9
Done
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Place the filling mixture on the tin, then into the fridge to set for 30-40 minutes; |
10
Done
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Once you are ready to eat, serve the Panna Cotta with the berry sauce. The cheesecake will keep fresh for 5 days in the refrigerator. |