Fig & LIMONCELLO Panna cotta

By • August 9, 2016 0 Comments

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Author Notes: Re-design your sweets!! If you have ever tried panna cotta, you know how rich and, - ...well - ‘fatty’ this dessert tastes. My plant based version preserves all the richness of this Italian classic while replacing the bad ingredients with healthy fats and fresh fruit. Why give up desserts when you can just re-design it?! TIP: Figs aren’t in season? Try replace them with some ripe papaya! Its buttery texture is perfect for creating layers of deliciousness. And its delicate flavor finds a perfect enhancement with the pungent hint of Limoncello! Ambra Torelli

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Serves 2

For the Cream:

  • 1 cup (145 g) raw Cashew nuts, soaked
  • 1 cup Pulp of a Thai Young Coconut
  • 2 tablespoons Limoncello
  • 4 pieces Dates
  • 3 pieces Figs
  • 10 tablespoons Coconut Wate
  • 1 tablespoon Vanilla Essence

For the Crust:

  • 1/2 cup cups (70 g) raw Almonds
  • 3 pieces Dates
  • 2 tablespoons Limoncello
  1. Create the crust by coarsely blending dates and almonds together. Add the limoncello, mix well and press this mixture at the base of 4 glass cups.
  2. Slice 1 and 1/2 figs and create a first layer over the crust
  3. . Prepare the cream by blending cashews, dates, vanilla, coconut pulp and water in a high speed blender until smooth and creamy. Lastly, add in the limoncello.
  4. Spread a first layer of cream over the figs, cover it with more fruit, another layer of cream and then some more figs
  5. To decorate your cups, fill a pastry bag with the remaining cream and add tufts of panna cotta and sprinkle them with some crushed almonds and more pieces of figs.
  6. Store in the freezer for at least 2 hours before serving.

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