Cakes & Desserts Raw Food

Raw Lemon Panna Cotta with Raspberry Sauce

It’s Friday and it feels like the week has just flow by. The last few days we’ve had a full blown schedule with caterings, orders for Kuteer’s amaaazing chocolate chip cookies and a lovely visit from Italy. A relative of Kuteer’s is here with her hubby and friends so a couple of nights ago we had them over for an aperitivo.  After we went to eat in an asian-mediterranean fusion restaurant, not too far from where we live, and we had such a great time plus the food was good! That the waiter was so stoned he could hardly take the order, is a totally different story…

Raw Lemon Panna Cotta (2)Raw Lemon Panna Cotta (3)

Today we’re in total preparation mode for the Plant Power Supper Club that we’re hosting tonight. I have a strong feeling that it will be fantastic! We’re fully booked, we even accepted an extra person, and the menu is to die for!

Because of everything that’s going on these days I won’t write much today. Instead I’ll leave you with a great dessert recipe for the weekend. It’s a Raw Lemon Panna Cotta that is served with a raspberry sauce and berries. This dessert is very light and fresh, and the maple syrup gives it a slight flavor of caramel. Served with fresh berries makes it a truly divine summer treat and a must-try!

Raw Lemon Panna Cotta (4)

Raw Lemon Panna Cotta with Raspberry Sauce

Serves 2

Lemon Panna Cotta
½ cup / 75 g cashew nuts, soaked for 4 hours and rinsed
4 tablespoons maple syrup
¼ cup / 60 ml water
1/3 cup / 80 ml  lemon juice
Zest of 1 lemon
¼ teaspoon ground turmeric 
½ teaspoon ground vanilla bean
A pinch of salt
¼ of a cup / 60 ml coconut oil, melted

Sauce and Garnish
½ cup / 60 g raspberries
2 tablespoons maple syrup
¼ cup / 30 g black berries

Place all ingredients except coconut oil in a high-speed blender and blend until perfectly smooth. Add coconut oil and blend for few seconds until mixed well. Pour the panna cotta mixture into molds and place in the freezer for about 2 hours.

Blend half of the raspberries with maple syrup in high-speed blender until smooth.

Serve panna cotta in a plate with raspberry sauce and garnish with berries. Depending on how “frozen” the panna cotta is when you remove it from the freezer, you might need to let it defrost for about 20-30 min before serving.

Buon Appetito!

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