Lemon Berry Panna Cotta

Name: Lemon Berry Panna Cotta
Prep time: 20 min
Cook time: 2 h
Yield: 2 people
Cuisine: Italian
Ingredients: 1/2 cup cashews ((soaked for 4 hours and rinsed)); 4 Tbsp maple syrup; 1/4 cup water; 1/3 cup lemon juice; 1 lemon ((zest of)); 1/4 tsp turmeric ((ground)); 1/2 tsp vanilla bean ((ground)); pinch salt; 1/4 cup coconut oil ((melted)); 1/2 cup raspberries; 2 Tbsp maple syrup; 1/4 cup blackberries

Posted on June 24, 2016 by Trisha and Kuteer in Desserts

Serves

Level

Easy

Ingredients

Ingreds.

Total

2 hours

Serves

Level

Easy

Ingredients

Ingreds.

Total

2 hours

A perfect summer treat! Lemon panna cotta with raspberry and blackberry sauce. The fresh berries on top make it super cute and add that extra little touch. This dessert is super light and refreshing, but the maple syrup adds just a hint of caramelly darkness! Perfect!

Ingredients

Lemon Panna Cotta

1/2 cup cashews (soaked for 4 hours and rinsed)
4 Tbsp maple syrup
1/4 cup water
1/3 cup lemon juice
1 lemon (zest of)
1/4 tsp turmeric (ground)
1/2 tsp vanilla bean (ground)
pinch salt
1/4 cup coconut oil (melted)

Sauce and Garnish

1/2 cup raspberries
2 Tbsp maple syrup
1/4 cup blackberries

Servings: people

Units:

Directions

Prep

20 min

Total

2 hours

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.