one green planet
one green planet

Panna cotta is normally quite finicky, but this raw version is foolproof – no cooking involved! This dessert is very light and fresh, and the maple syrup gives it a slight flavor of caramel. A garnish of perfectly ripe berries makes it a truly divine treat and a must-try!

Raw Lemon Panna Cotta With Raspberry Sauce [Vegan, Gluten-Free]

$2.99
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Serves

2

Ingredients

For the Lemon Panna Cotta:

  • 1/2 cup cashew nuts, soaked for four hours and rinsed
  • 4 tablespoons maple syrup
  • 1/4 cup water
  • 1/3 cup lemon juice
  • Zest of 1 lemon
  • 1/4 teaspoon ground turmeric
  • 1/2 teaspoon ground vanilla bean
  • A pinch of salt
  • 1/4 of a cup coconut oil, melted

For the Sauce and Garnish:

  • 1/2 cup raspberries
  • 2 tablespoons maple syrup
  • 1/4 cup blackberries

Preparation

  1. Place all ingredients except coconut oil in a high-speed blender and blend until perfectly smooth. Add coconut oil and blend for few seconds until mixed well. Pour the panna cotta mixture into molds and place in the freezer for about two hours.
  2. Blend half of the raspberries with maple syrup in high-speed blender until smooth.
  3. Serve panna cotta in a plate with raspberry sauce and garnish with berries. Depending on how “frozen” the panna cotta is when you remove it from the freezer, you might need to let it defrost for about 20-30 minutes before serving.


About The Author

photourl

Kuteer and Trisha Zanasi

See My Recipes

Kuteer and Trisha are the founders of Foodie Awareness, where they share their passion for delicious and innovative plant-based and gluten-free food. Kuteer is a professional gourmet chef and recipe developer. Trisha is a nutritional therapist in the making and does the photography and the writing for the blog. They live on the beautiful Mediterranean island Ibiza where they also offer services as a private chef, catering, and cooking classes.

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