Pistachio Strawberry Panna Cotta tart by @nm_meiyee
Vegan | gluten-free | refined sugar free
Pistachio oat crust, coconut Panna Cotta and strawberry jelly topping
Would like to send a big thank you to @thrivemags for the feature and mentioning me in your story 🏻 .
Recipe “8×8 tart”
100g pistachios
1 1/4 cups GF rolled oats
1/2 tsp salt
3 tbsp coconut oil
2 tbsp maple syrup
Preheat oven to 350˚. Pulse oats, pistachios until coarsely ground. Add coconut oil, maple syrup and pulse until mixture looks like wet sand. Firmly press into bottom and up the sides of tart tins. Bake for 20mins or until crust is golden brown and smells toasty. Allow to cool.
Coconut panna cotta layer
400ml full fat coconut cream
2 tsp agar-agar
2 tbsp unrefined coconut sugar or maple syrup
Heat the coconut cream, sweetener in a medium sized sauce pan until it reaches a low boil. Sprinkle agar agar, bring the mixture to a gentle simmer, stirring constantly, and heat for about 5 minutes, until the agar is dissolved.
Pour mixture into cooled tart and refrigerate at least 4 hrs to set .
Strawberry jelly
1 cup water
1 tbsp unrefined coconut sugar or maple syrup
Handful of strawberry
1 tsp agar-agar
Place the water, strawberry and sweetener in a sauce pan, heat over medium low heat, sprinkle agar, stir and pressing down the strawberry until sugar dissolved and liquid is pink. Pour the liquid through the strainer into a jar and allow it to cool to room temperature before pouring over top of the set coconut Panna Cotta. Let it set in the fridge for at least 4 hrs.
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