Cashew panna cotta with raspberry sauce

Cashew panna cotta with raspberry sauce

4.4 30 ratings

Prep. 20 min

Total 3 h 20 min

6 portions

Ingredients

Cashew panna cotta

raw sugar
100 g
vanilla bean cut into pieces (2 cm)
½
raw cashews
200 g
agar agar
2 ½ tsp
sunflower oil
1 tbsp
water
500 g

Raspberry sauce

raw sugar
30 g
frozen raspberries thawed, juice reserved
200 g
lemon juice (optional)
20 g

Difficulty

easy

Nutrition per 1 portion

Sodium 11.3 mg

Protein 7.2 g

Calories 1399 kJ / 333 kcal

Fat 19.6 g

Fibre 3.9 g

Saturated Fat 3.1 g

Carbohydrates 31.7 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Viva la Vegan 10 Recipes
Australia and New Zealand

You might also like...

Quinoa puddings with raspberry coulis

1 h 5 min

Orange grove beghrir with orange blossom yoghurt

4 h 50 min

Pistachio cheesecakes with mango

2 h 30 min

Quinoa puddings with raspberry sauce

2 h

Almond milk jellies with fruit coulis

4 h 55 min

Coconut coffee crunch

24 h 20 min

Panna cotta with rhubarb topping (George Calombaris)

25 h 15 min

Brutti ma buoni

4 h 40 min

Panna cotta

6 h 15 min

Semi-freddo with marbled kiwi coulis

4 h 20 min

Fraisier sponge (TM6, Christy Tania)

30 h

Gluten free breakfast pizza

1 h 20 min