PANNA COTTA WITH CASHEW CREAM AND TOASTED CASHEWS
It's so beautiful that we almost don't want to eat it! Could it be your Christmas dessert recipe... or is it too early to think about it?
Recipe (for 8 people):
- 260g of Cashew Paste
- 500 ml rice drink
- 400 ml soya cream
- 5 tablespoons of erythritol (natural sugar)
- 4 grams agar agar powder
- Strawberry or raspberry jam
- Red fruits (such as raspberries, redcurrants...)
Place the oil in a non-stick frying pan. Cashew Paste without letting it burn. Place a spoonful of cashew paste in each container and let it expand evenly. Place in the fridge. Put all the panna cotta ingredients in a saucepan (agar agar last) and bring to the boil, stirring constantly with a whisk. When it boils, turn off the heat and leave to cool slightly. Remove the containers from the fridge and divide the panna cotta into equal parts. Put it back in the fridge to solidify. When it has solidified, add the jam of your choice, the red fruits and the Toasted Cashews.
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