Plated Vegan Raspberry Pannacotta
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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