Passion Fruit Panna Cotta
For the crust:
1 cup raw cashew nuts
1/4 cup dates
1/4 dried coconut
1/2 vanilla bean (the seeds)
For the filling:
150 g passion fruit pulp (without seeds)
1 cup thick coconut cream
3 tbs lime juice
1/4 cup + 2 tbs agave nectar
1/4 cup coconut butter (cold pressed coconut oil)
3 tbs Irish moss (fresh; soaked and rinsed)
1 vanilla bean (the seeds)
For the topping:
1/2 passion fruit (pulp with seeds)
1/2 tsp agar-agar powder diluted in 1/2cup water
1 tbs honey
1/3 ts turmeric (for the color)
Process all the ingredients in a food processor and press into a rectangular form. Chill in the refrigerator for 30 min. or until set and firm.
Blend all the ingredients in a blender and pour the mixture into the form with the crust. Chill in the refrigerator for 2 hours.
Mix all the ingredients and heat in a saucepan until nearly boiling. Then chill the mixture a bit. When it’s still warm, pour on top of the set, chilled panna cotta. Chill one more time in the refrigerator for 15 min. Cut into serving pieces; serve chilled.
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