GIRLFRIEND PANNA COTTA

Jacqueline Alwill

Brown Paper Nutrition

A beautiful recipe by the lovely Evie (@evieandginger) that’s made to share with special people around you and celebrates beautiful food…

We all need taking care of. Especially our busy girlfriends who like to be healthy but need some spoiling. This GIRLFRIEND PANNA COTTA is for them! And for You too. Light, fresh, free from gluten, dairy, grains or soy, it’s a nutritious dessert that feels decadent and tastes delicious. The freeze-dried raspberries give this a crunchy twist but if you can’t find them, fresh raspberries or

strawberries are a winner too.

Enjoy!

Jacq and Evie x

GIRLFRIEND PANNA COTTA 

(with freeze-dried raspberries and toasted almonds)

GF : DF : SF : V : VEGAN : PALEO

Serves 4

1 400ml tin coconut cream

1 cup water

1 teaspoon strawberry powder (health food shops or specialty grocer)

Coconut oil spray

3 teaspoons agar agar flakes

1/2 vanilla bean, split and seeds scraped

2 tablespoons maple syrup

Topping:

1/2 cup freeze-dried raspberries (or fresh raspberries or strawberries)

1/2 cup almond slithers

1 cup coconut yoghurt

Edible rose petals to sprinkle

Spray four 150ml moulds with coconut oil spray and set aside.

In a hot fry pan roast the almond slithers until golden, take off the heat, set aside.

In a saucepan mix the coconut cream, water, agar agar flakes, vanilla, strawberry powder and maple syrup.

Set aside for 10 mins for the agar agar to soak.

Then gently heat the mix and simmer for about 5 mins stirring with a small metal whisk.

Make sure the strawberry powder has dissolved.

Take off the heat and set aside for 10 mins. Whisk again gently.

Sieve the mix through a fine sieve into a pouring jug and then pour into moulds.

Place moulds on a plate or tray and place in fridge for 2 hours.

To serve, run bottoms of moulds under hot water and tap with your hand to release the panna cotta onto four individual plates or two share plates.

Top with freeze-dried raspberries and surround with toasted almond slithers and a generous amount of coconut yoghurt.

Sprinkle on some edible rose petals and serve.