"Cranberry cake ♥️
made up with 3 layers; gingerbread cookie base, cranberry jelly and coconut Panna Cotta 🌱"
Gingerbread Cranberry Panna Cotta Cakes
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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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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.