A Gluten-free and vegan version of panna cotta served with chocolate mousse, and shortbread biscuit.
A Gluten-free and vegan version of panna cotta served with chocolate mousse, and shortbread biscuit. Each of the main components of this dessert could be served/consumed on its own, or put them together to create a plated dessert.
Recipe Card
Ingredients
Quantity
For Shortbread
Almond flour
20 g
Gluten free all purpose flour
35 g
Chickpea flour
30 g
Oil
40 g
Water
10 g
Salt
1 pinch
Vanilla
¼ tsp
For Raspberry Pannacotta
Soy/rice milk
100 g
Cashew nut cream
100 g
Sugar
35 g
Agar-agar flakes
2 g
Raspberry puree
70 g
For Cashew Cream
Cashew nut
30 g
Rice/soy milk
100 g
For Chocolate Mousse
Dark chocolate 56%
100 g
Soy milk
100 g
Sugar
30 g
Agar-agar
¼ tsp
For Lavender Air
Soy milk
100 g
Lavender aroma
1 drop
Sugar
20 g
Agar-agar
¼ tsp
Method of Preparation: For Shortbread
Mix together all the dry ingredients.
Mix together the oil and water and pour on to the dry ingredients.
Mix it well till it comes together to form a dough.
Sheet the dough to 3-4 mm thickness.
Place a 5- inch by 5-inch steel frame over it and refrigerate.
Bake at 160 centigrade for 15 min or until the shortbread starts to brown.
Remove from the oven and brush the shortbread within the frame with melted dark chocolate. Set aside.
Crush the trimming to form a crumble like texture.
For Raspberry Pannacotta
Soak the agar agar in the soy milk for 20-30 min.
Boil for a couple of minutes. Add the cashew cream followed by the fruit puree.
Pass through the strainer. Pour the mix over the shortbread base and freeze.
For the Cashew nut Cream
Boil the soy milk and soak in the cashew nut for 20 -25 min.
Blend the cashews with the soaking liquid to form the cream.
For Chocolate Mousse
Soak agar agar in the soy milk for 15 to 20 min.
Bring it to a boil and pour over the chocolate.
Mix well to form a ganache.
Whip the ganache while cooling over an ice bath until light.
Refrigerate for 30-40 min.
Make quenelles and freeze.
For Lavender Air
Soak agar agar in the soy milk for 15 to 20 min.
Bring it to a boil and cool to room temperature.
Beat using a stick blender or a whisk.
Assembly
Remove the panna cotta out of the freezer and let it rest at room temperature for 10-12 min. Cut into the desired shape.
Place the panna cotta on the presentation plate and top with chocolate quenelle.
Spoon the lavender foam over it and top with a gold leaf.
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For more recipes please visit What's Cooking Today?and to enhance your knowledge & skills in Baking & Patisserie check out the programs offered by ICCA Dubai.
A Gluten-free and vegan version of panna cotta served with chocolate mousse, and shortbread biscuit.
A Gluten-free and vegan version of panna cotta served with chocolate mousse, and shortbread biscuit. Each of the main components of this dessert could be served/consumed on its own, or put them together to create a plated dessert.
Recipe Card
Ingredients
Quantity
For Shortbread
Almond flour
20 g
Gluten free all purpose flour
35 g
Chickpea flour
30 g
Oil
40 g
Water
10 g
Salt
1 pinch
Vanilla
¼ tsp
For Raspberry Pannacotta
Soy/rice milk
100 g
Cashew nut cream
100 g
Sugar
35 g
Agar-agar flakes
2 g
Raspberry puree
70 g
For Cashew Cream
Cashew nut
30 g
Rice/soy milk
100 g
For Chocolate Mousse
Dark chocolate 56%
100 g
Soy milk
100 g
Sugar
30 g
Agar-agar
¼ tsp
For Lavender Air
Soy milk
100 g
Lavender aroma
1 drop
Sugar
20 g
Agar-agar
¼ tsp
Method of Preparation: For Shortbread
Mix together all the dry ingredients.
Mix together the oil and water and pour on to the dry ingredients.
Mix it well till it comes together to form a dough.
Sheet the dough to 3-4 mm thickness.
Place a 5- inch by 5-inch steel frame over it and refrigerate.
Bake at 160 centigrade for 15 min or until the shortbread starts to brown.
Remove from the oven and brush the shortbread within the frame with melted dark chocolate. Set aside.
Crush the trimming to form a crumble like texture.
For Raspberry Pannacotta
Soak the agar agar in the soy milk for 20-30 min.
Boil for a couple of minutes. Add the cashew cream followed by the fruit puree.
Pass through the strainer. Pour the mix over the shortbread base and freeze.
For the Cashew nut Cream
Boil the soy milk and soak in the cashew nut for 20 -25 min.
Blend the cashews with the soaking liquid to form the cream.
For Chocolate Mousse
Soak agar agar in the soy milk for 15 to 20 min.
Bring it to a boil and pour over the chocolate.
Mix well to form a ganache.
Whip the ganache while cooling over an ice bath until light.
Refrigerate for 30-40 min.
Make quenelles and freeze.
For Lavender Air
Soak agar agar in the soy milk for 15 to 20 min.
Bring it to a boil and cool to room temperature.
Beat using a stick blender or a whisk.
Assembly
Remove the panna cotta out of the freezer and let it rest at room temperature for 10-12 min. Cut into the desired shape.
Place the panna cotta on the presentation plate and top with chocolate quenelle.
Spoon the lavender foam over it and top with a gold leaf.
--
For more recipes please visit What's Cooking Today?and to enhance your knowledge & skills in Baking & Patisserie check out the programs offered by ICCA Dubai.
