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the raw chef | Panna Cotta
Module: Ingredients
Video: Introduction
Module: Ingredients
Video: Nuts & Seeds
Module: Ingredients
Video: Nut Milks
Module: Ingredients
Video: Nut Flours
Module: Ingredients
Video: Buckwheat Flour
Module: Ingredients
Video: Oat & Coconut Flour
Module: Ingredients
Video: Fresh Coconut Flour
Module: Ingredients
Video: Introduction To Sugars
Module: Ingredients
Video: Date Sweetener
Module: Ingredients
Video: Sugar Substituting
Module: Ingredients
Video: Coconut Butter & Oil
Module: Ingredients
Video: Young Coconuts
Module: Ingredients
Video: Irish Moss
Module: Ingredients
Video: Psyllium
Module: Ingredients
Video: Panna Cotta
Module: Ingredients
Video: Emulsifiers
Module: Ingredients
Video: Extracts & Superfoods
Desserts Homestudy
Toffee Coffee Panna Cotta
Serves 2 to 4
Irish moss version
2 tablespoons Irish moss paste
1 cup soaked cashews
½ cup coconut meat
ź cup agave
Pinch salt
1½ teaspoons lemon juice
3 drops coffee extract
2 drops hazelnut extract
1 tablespoon mesquite powder
1 to 2 tablespoons water as needed
1. Blend all ingredients in a high-speed blender until smooth.
2. Use a metal ring or cookie cutter to form into individual panna cotta.
Psyllium version
4 teaspoons psyllium husks
1 cup soaked cashews
½ cup coconut meat
ź cup agave
Pinch salt
1½ teaspoons lemon juice
3 drops coffee extract
2 drops hazelnut extract
1 tablespoon mesquite powder
ź cup water as needed
1. Blend all ingredients in a high-speed blender until smooth.
2. Use a metal ring or cookie cutter to form into individual panna cotta.
Cherry sauce
1 cup thawed frozen organic cherries
½ teaspoon lemon juice
Pinch salt
1. Blend all ingredients in a high-speed blender until smooth.
Chocolate sauce
1 cup cashews, soaked 20 minutes
½ cup water or nut milk
1D 3 cup cacao powder
3 tablespoons coconut or maple sugar
½ teaspoon lemon juice
Pinch salt
1. Blend all ingredients in a high-speed blender until smooth.
2. Transfer to a squeeze bottle and place in the refrigerator. Will last for 4 days.