Well Hello There! I’ve never made panna cotta before I made this recipe….I really wish I had! Oh my goodness it is so good! & pretty easy to make too! Will be making it again soon thats for sure! =) & I encourage you to make this creamy dairy-free pana cotta recipe yourself =)
Remember to use organic, fair-trade/local ingredients where possible! ❤
In a blender blend the following ingredients until smooth =)
1 cup of soaked and rinsed cashews (over night is best, but 4 hours will do)
1 cup of soy milk (or other dairy-free plant milk)
1/2 cup of coconut cream
1/2 cup of raw cane sugar (or coconut sugar if your’d rather)
1/4 cup of water
1 tablespoon of agar agar flakes
2 teaspoons of vanilla extract
Heat the ingredients over low-medium heat until the mixture thickens, pour into serving glasses or ramekins, I put the mixture into 4 ramekins.
Let the pana cotta cool down to room temperature before covering and letting set in the fridge (I did so over night).
On the stove over low heat whisk/mix the following until it thickens up a little.
1/2 cup of fresh orange juice
2 tablespoons of sugar (or coconut sugar)
1 tablespoon of corn flour (make sure you mix all the ingredients together before adding heat, other wise the corn flour will go all lumpy)
1 teaspoon of orange zest
Let the orange mixture cool before spooning the mixture onto of the set pana cotta.
Then pop it back into the fridge.
When ready to serve I garnished mine with about 1/4 cup of roasted macadamia nuts (1 cup between the 4 pana cotta’s), orange zest, fresh mulberries and a sprinkle of icing sugar (-=
If you make any of my recipes and share a photo on Instagram, Facebook, Tumblr etc, please #magicmilkbarrecipe so I can see them!
Thank you =)