Coconut Cashew Cocoa Bailey's Strawberry and Cream Panna cotta
Prep time
Cook time
Total time
Author: Ash
Serves: 4
Ingredients
Tart base
- 1 cup dried unsweetened coconut flakes
- 1 cup lightly toasted cashews
- 2 tbsp cocoa powder
- 3 tbsp melted butter or melted coconut oil for vegan version
- pinch salt
- ⅓ cup pure dark maple syrup
Bailey's Strawberry and Cream Panna cotta
- 2 tbsp water
- 2¼ tsp agar agar or gelatin
- 2 cup whipping cream
- ⅓ tsp vanilla extract or vanilla bean
- ¼ cup sugar
- 1 cup bailey's strawberry cream
- ½ cup strawberry puree
Instructions
Tart Base
- In a food processor, add the coconut, cashews, cocoa powder and salt. Powder it. Drizzle the butter and maple syrup. Mix it until it forms a dough. Take it out and press them into ramekins or tart rings. Put it in the refrigerator for 2-3 hours.
Pannacotta
- Place water in a small bowl and sprinkle gelatin over the surface in a single layer. Be sure not to pile it as that will prevent the crystals from dissolving properly. Let stand for 5-10 minutes to soften.
- Meanwhile, in a medium saucepan, heat cream, bailey's strawberry and cream, strawberry puree, sugar, vanilla on medium heat and bring just to a boil until sugar dissolves. Remove from heat and discard vanilla bean. Stir in the agar agar and immediately whisk until smooth and dissolved. If the gelatin hasn’t fully dissolved, return the saucepan to the stove and heat gently over low heat. Stir constantly and don’t let the mixture boil.
- Pour cream into 4 individual ramekins. Pour the remaining in a flower silicon mold. Refrigerate for at least 2-4 hours, or until completely set.
- When ready to serve unmold the rose and top it on the tart pannacotta. This is purely for aesthetic purpose.
Notes
If you like, top with fresh fruit, berries, berry sauce, or lemon curd.
Panna cotta can be covered with plastic wrap and refrigerated for up to 3 days.
Recipe Notes
* If using sheet gelatin, use the same weight (7g). Add the sheets to a bowl filled with 2 cups water. Let sit for 5-10 minutes, then remove the sheets and stir them into the hot panna cotta as directed in the recipe (you don’t need to add it along with the water, such as in powdered gelatin - add the sheets only).
Panna cotta can be covered with plastic wrap and refrigerated for up to 3 days.
Recipe Notes
* If using sheet gelatin, use the same weight (7g). Add the sheets to a bowl filled with 2 cups water. Let sit for 5-10 minutes, then remove the sheets and stir them into the hot panna cotta as directed in the recipe (you don’t need to add it along with the water, such as in powdered gelatin - add the sheets only).
Recipe by Food Fashion Party at https://www.foodfashionparty.com/2019/02/01/baileys-strawberry-and-cream-panna-cotta/