Gingerbread Cranberry Panna Cotta Cakes

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"Cranberry cake ♥️ ⁣ made up with 3 layers; gingerbread cookie base, cranberry jelly and coconut Panna Cotta 🌱"
-- @nm_meiyee

A Note from Feedfeed

These mini no bake panna cotta cakes combine classic holiday flavors like gingerbread and cranberry with luscious vegan coconut panna cotta. 

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  • Recipe Card
Serves or Makes: 4

Recipe Card

ingredients

Gingerbread Base

  • 130 grams gingerbread cookies, crushed
  • 65 grams dairy free butter or coconut oil, melted

ingredients

Cranberry Jelly

  • 2 1/2 cups cranberries ⁣
  • 2 cups water
  • 1 orange, zested and juiced
  • 1/4 cup maple syrup ⁣
  • 1 teaspoon agar-agar powder ⁣

ingredients

Coconut Panna Cotta

  • 1 400 milliliter can coconut milk
  • 1/4 cup maple syrup
  • 65 grams vegan white chocolate
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon agar-agar powder

Method

  • Step 1

    In medium bowl, combine the ingredients for the gingerbread base and firmly press mixture into small cake molds. Refrigerate until firm. ⁣

  • Step 2

    Combine cranberries, orange juice and zest in a saucepan. Add the maple syrup and water. Bring to a simmer over medium heat and cook, stirring occasionally until the berries burst and the sauce thickens (about 15 minutes). Strain mixture through a fine mesh sieve, using the back of a spoon to press out the juice. ⁣⁣⁣⁣Reserve cranberry mixture.

  • Step 3

    Add the cranberry juice to the saucepan, cook on a medium heat. Add agar-agar and mix until completely dissolved. Let simmer for 1 minute. Pour the mixture over the base later, refrigerate until set. ⁣

  • Step 4

    Add coconut milk in a saucepan, cook on a medium heat, with constant stirring for 1 minute. Add agar-agar and mix until completely dissolved. Whisk in white chocolate, maple syrup and vanilla. Let simmer for 1 minute. Pour over the cranberry layer, refrigerate until set.

  • Step 5

    Remove cakes from the molds. Top with cranberry sauce and serve. ⁣