"Vegan panna cotta cake π°
I promised you to post my panna cotta recipe. I was testing it yesterday and the idea of making panna cotta cake came to my mind... I couldn't resist!
It's already almost gone now, it's such a perfect, light and delicious weekend dessert π°π
I combined pistacchio, strawberry and vanilla flavours in this cake, which tastes really amazing!
I'll leave you the recipe below in case you wanna try it!"
Vanilla Strawberry Panna Cotta Cake
4
- ββ
- ββ
- ββ
- ββ
- ββ
Jump to Section
- Recipe Card
Prep time 10mins
Cook time 3hrs
Recipe Card
For the Base
ingredients
- 1/2 cup pistachios, roasted and salted
- 1 cup almonds
- 2 tablespoons maple syrup
For the Vanilla Layer
ingredients
- 1 can full fat coconut milk
- 1/2 cup unsweetened oat milk
- 1 teaspoon agar agar
- 2 tablespoons maple syrup
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
For the Strawberry Layer
ingredients
- 1/2 cup oat milk
- 1 cup strawberries
- 1 teaspoon agar agar
- 2 tablespoons maple syrup
Method
Step 1
To make the crust: Place pistachios and almonds in a food processor and process until consistency of sand. Add maple syrup and process until it becomes sticky. Transfer the crust into a baking mold (7-8 inches), lined with parchment paper, and press firmly with a spoon or bottom of a glass. Place in the freezer.
Step 2
To make the vanilla layer: In a small pan combine half cup of oat milk with 1 tsp agar agar and bring the mixture to a simmer. Let simmer for 30 seconds, then remove from the heat. In a bigger pan heat up coconut milk (don't boil). When warm, add maple syrup, lemon juice and vanilla. Slowly add agar agar mixture and stir it in. Let cool to room temperature, then pour on the cold crust and place in the fridge.
Step 3
To make the strawberry layer: Repeat the process with agar agar and oat milk. Blend the strawberries into puree and combine it with maple syrup and agar agar mixture. When in room temperature, pour it on the vanilla layer and place in the fridge for a couple of hours of overnight.