Coconut Cream Pannacotta with Blackberry Cream




Coconut Cream Pannacotta with Blackberry Cream


  • CRUST: 1/2 cup whole wheat flour, 1/4 cup maple syrup, a pinch of salt, a splash plant-based milk; preheat the oven to 180C. Whisk all the ingredients. the mixture should look like breadcrumbs. Set on a baking tray layered with baking paper and put in the preheated oven for 15-20 minutes, until golden. Once cold blend until sandy (don’t over blend it!). Add 2 tbsp of coconut oil and press onto the bottom of a 8 cm pan. Put in the fridge.
  • BLACKBERRY CREAM: 1 cup blackberries, 2 tbsp coconut sugar, teaspoon agar agar, 1/2 cup water; put berries, water and sugar into a pan and let it cook for 30 min (add water every now and then). Blend until creamy. Put the cream into a pan, add agar agar and boil for 1-2 min. let it cool off completely.
  • COCONUT-CREAM PANNACOTTA: 3 teaspoons coconut cream, 2 tbsp soya yogurt, 1/4 cup soya milk, 1 1/2 tbsp coconut sugar (or maple syrup, agave syrup), 1 1/2 teaspoons agar agar, 2 tbsp coconut oil: whip the coconut cream until slightly stiff, add the yogurt and whisk with a spoon. Put the milk into a pan, add agar agar & sugar, keep whisking, let it boil for 1-2 min. add to the coconut cream. Pour the coconut oil onto the cream and whisk again. Pour the mixture onto the base and put it in the fridge. Let it set for a couple of hours. Serve the pannacotta cold and at the blackberry cream just before serving! ENJOY!




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