A Gluten-free and vegan version of panna cotta, 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.