This year my biggest wish is to surround myself with abundant love, happiness and positive energy. Life is magnetic. You only get back, what you put out! So whilst I aim to approach every day of the year with that same philosophy, I’m all for sending out some extra love for one of those days – the day of LOVE! – especially when its infused with raspberries, almonds and sanguine oranges.
I’ve been practising allot with sugar-free, dairy-free and gluten-free options recently. Mostly because I like the challenge of getting the flavour right whilst keeping things within certain dietary requirements – not always an easy feat.
This panna cotta uses greek yoghurt, but you can easily replace with more coconut cream or better – coconut yoghurt, to keep it dairy-free.
Or… if your’e not so fussed with any of that, then you can also get decadent and opt for full cream! It is Valentines day after all!
Get your date on lovers!
Raspberry and blood orange panna-cotta with almond crumble and raspberry couli.
- Juice of 2 blood oranges
- 1 punnet raspberries
- 3/4 cup honey
- Juice of 1 lemon
- 1 cup coconut cream
- 1 cup greek or coconut yoghurt
- 1 tablespoon agar powder (or gelatine)
- 1 cup almonds
- 1 tbsp honey
- 1 punnet raspberries
- 1/4 cup honey
Reduce the raspberries, lemon juice, blood orange juice and honey in a saucepan until thick. Strain and put aside to cool.
Hint: I also added a little beetroot powder to bump up the colour, thats optional though.
In another saucepan heat the coconut milk and the agar powder until dissolved. Add the puree mixture and mix until combined. Set aside.
Once cooled, fold in the greek yoghurt. Pour mixture into individual moulds or ramekins and place in the fridge for a few hours until set.
While the panna cotta’s are setting, make the crumble by blending the almonds and honey. Add more honey if you need to get a more crumbly consistency.
For the couli, blend the raspberries and honey, then strain.
To plate: Place the panna cotta on the plate and distribute crumble, couli, freeze dried raspberries, and/or fresh raspberries, and orange wheels.*
*You can make the orange wheels the night before by dehydrating thin slices of orange soaked in honeywater.
Dehydrate for a few hours at a low heat of 60 degrees until crispy.
Looks complicated, but its super easy. Give it a whirl xx