VANILLA COCONUT PANNA COTTA BY EVIE AND GINGER

Jacqueline Alwill

Brown Paper Nutrition

The beautiful Evie @evieandginger is back on our blog today sharing another of her magical creations…today a Vanilla Coconut Panna Cotta with Sunflower Seed Crumb. It is sensational!

Some words on the dish by the gorgeous Evie…

“I wanted to create a luscious dessert for people with allergies and food intolerances. Something they could proudly share with their family and friends – without feeling like anything is missing from the dish! So this dessert has no gluten, grains, dairy, nuts, eggs, soy or refined sugar. Super easy to make. And it’s a BIT delicious.”

Enjoy… Jacq and Evie x

VANILLA COCONUT PANNACOTTA WITH SUNFLOWER SEED CRUMB BY EVIE AND GINGER

(GF, DF, FF, VGN, Paleo)

Serves 4

Panna cotta:
Melted coconut oil or spray, to grease
400ml tin coconut cream
1 cup coconut water
3 teaspoons agar agar flakes
1/2 vanilla bean, split in half and seeds scraped
2 tablespoons maple syrup (plus extra for serving)

Crumb:
1 cup sunflower seeds
2 tablespoons maple syrup

Method:
Lightly spray or grease 4 150ml moulds.

Put the coconut cream, coconut water, agar agar, vanilla seeds and maple syrup in a saucepan and set aside for 10 mins for the agar agar to soak.

Place the saucepan over medium heat and simmer for 5 mins. Use a whisk to stir the mixture. Set aside – off the heat – for 10 mins. Whisk again.

Strain the mixture with a fine sieve into a pouring jug and pour into moulds.

Place the panna cotta in the fridge for at least an hour.

Meanwhile . . . Heat a large fry pan and toss in the sunflower seeds.
Cook on a high heat, moving constantly to ‘toast’ the sunflower seeds all over.
Don’t let them burn.
When they are toasted pour over the maple syrup and immediately pour the mixture onto a plate, spread out, to set. Let this cool completely, it needs to be hard and ‘candy-like’.
Set aside a small amount of the sunflower seed clusters for a ‘nest’ when serving.
When it is cool, blend until you have a crumb.

To serve: Gently release the panna cotta from the moulds using your fingertips and tapping the base.
If they are sticking, run the base under hot water and try again.
Surround the panna cotta with sunflower seed crumb and ‘nest’ clusters and drizzle on some maple syrup.