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
Continue After Advertisement
Ingredients
- 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
Directions
-
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.
-
Slice 1 and 1/2 figs and create a first layer over the crust
-
. 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.
-
Spread a first layer of cream over the figs, cover it with more fruit, another layer of cream and then some more figs
-
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.
-
Store in the freezer for at least 2 hours before serving.
See what other Food52ers are saying.