Recipe
makes 5 servings (in 6-ounce ramekins)
Panna Cotta Ingredients
2 cups cashew milk (homemade or additive-free)
1/4 cup fresh lemon juice
1 tablespoon gelatin
Stevia/Monk fruit to taste
10 oz. fresh or frozen raspberries
Raspberry Sauce Ingredients
5 oz. fresh or frozen raspberries
Stevia/Monk fruit to taste
1/2 tsp. vanilla
Directions
- If you’re making homemade cashew milk, blend soaked 1/2 cup cashews in 2 cups of water
- Squeeze the lemon juice into a small bowl. Add gelatin and allow to “bloom” for a few minutes.
- In a small pan, heat 1/2 cup of the milk over medium heat until simmering then turn off. Add Stevia/Monk fruit and the gelatin mixture to the warmed up milk Stir until dissolved.
- Pour the pan mixture into the blender, along with the remaining milk and 10 oz. raspberries. Blend at low speed until smooth.
- Pour it into small ramekins and cover then refrigerate until set
- Make the sauce by cooking on the stove top the ingredients for sauce till all liquid and their sieve out the seeds to get a clear sauce
- To serve, pour the sauce on top of the firmly set pannacotta and enjoy!