On the beach breakfast pana cotta

On the beach breakfast pana cotta

By
From
Pana Chocolate, The Recipes
Serves
5
Prep
5 mins
Photographer
Armelle Habib, Chris Middleton

Light, summery and oh-so-tropical, this breakfast pana cotta will transport you to warmer climes. Just add tropical fruits to make the perfect dish for weekend brunch, or transform into an indulgent dessert with raw cacao powder and luscious mixed berries.

Ingredients

Quantity Ingredient
100g cashews, soaked
50g coconut meat
50ml rice malt syrup
50ml coconut water
1/2 lime, zested
50ml coconut oil, (melted over a bain-marie)
mixed tropical fruit, to serve
or berries, to serve
1 quantity see method for ingredients, to serve
baby herbs and/or edible flowers, to garnish

Equipment

Quantity Ingredient
bain-marie
high-speed blender
5 moulds
or serving glasses
dehydrator

Method

  1. Blend the cashews, coconut meat, rice malt syrup, coconut water and lime zest in a high-speed blender until very smooth.
  2. Fold in the melted coconut oil.
  3. Pour the mixture into the desired moulds or serving glasses.
  4. If you will be serving the pana cotta straight from the glasses, leave in the refrigerator for 2 hours or until set. If you are using a mould, set in the freezer for at least 4 hours (check that it’s super firm) before unmoulding.
  5. Assembly:

    Peel, cut and dice the chosen fruits. If unmoulding, place the pana cotta in the middle of a serving bowl or plate and scatter fruit and coconut crumble around it. If leaving in serving glasses, sprinkle the fruit and coconut crumble over the top. Garnish with baby herbs and/or edible flowers.
Tags:
Chocolate
sweets
vegan
raw
organic
refined sugar-free
dairy free
gluten free
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