Cashew and Vanilla Panna Cotta Print

Cashew and Vanilla Panna Cotta

Serves 4

Ingredients for the panna cotta:

100ml boiling water
1 tbsp agar flakes or 1 tsp agar powder
400ml cashew cream* for panna cotta, see recipe below
200ml soy milk
100g sugar
1 vanilla pod, halved lengthways
¼ teaspoon sea salt

Method: 

  1. Combine the 100ml of boiling water and agar flakes, or powder, in a small jug or cup and stir well to dissolve the agar in the water. Set aside for a few minutes until needed.
  2. Pour the cashew cream, soy milk, sugar, vanilla pod and sea salt into a small saucepan and place over a medium heat. Stir the mixture regularly with a whisk as the panna cotta mixture can start sticking to the bottom of the pan as it cooks.
  3. Bring it to a boil, then add the agar/boiling water mixture and reduce the heat to a low simmer. Continue to cook for another 3 to 5 minutes until the mixture is bubbling heavily. Now remove it from the heat and strain the liquid through a fine sieve and into a jug.
  4. Pour the strained panna cotta into 4 ramekins and set aside until it has cooled to room temperature. Once they have cooled, place them into a fridge to chill for at least 8 hours to fully set.
  5. Once they have set, remove the panna cottas from the ramekin by turning the ramekin upside down and gently tapping to free the panna cottas. Serve with the raspberry trio.

 For the panna cotta cashew cream*

100g cashews
300ml water for soaking
250ml fresh water for the cream

  1.  Place the cashews into a container and pour the 300ml water for soaking over them.
  2. Place them into a refrigerator to soak and soften for 6 to 8 hours.
  3. Once the cashews have softened, strain the water and discard it.
  4. Now place the cashews and fresh water into a high speed blender and puree the mixture until it turns to cream. The cream will keep in the fridge for up to 3 days.

 For the raspberry trio:

 This recipe uses a combination of fresh and frozen raspberries as well as a raspberry coulis, you may choose to use one or two of the toppings, but I recommend them all !

For the raspberry coulis:

100g fresh raspberries
25g Sugar

  1. Place berries and sugar in blender and pulse until smooth, pass the mixture through a sieve and discard the pulp.

 For the raspberry crush:

100 g frozen raspberries
25 g brown sugar

  1. Place berries and sugar in blender and pulse very briefly until the berries and sugar are lightly crushed.

 For the fresh raspberries:

16 fresh whole raspberries

 To serve:

  1.  Place the panna cottas on to 4 plates. Place 4 fresh raspberries onto each panna cotta.
  2. Pour some of the raspberry coulis over each one and finish with the raspberry crush.
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