A coco naughty panna cotta even vegans can enjoy
One panna cotta
comes out to be approximately
Fat: 28.9 g (of which Saturated: 17.6 g, MUFA’s: 8.3 g),
Total Carbs: 9.5 g,
Fiber: 4.2 g,
: 5.3 g
Protein: 7.1 g
or 1/2 tbsp. fresh orange peel
in the fridge. Alternatively, whip
until it becomes dense (not too thick) and put it in the refrigerator.
Inside an S-blade food processor ground the
until almost buttery.
In a medium pot, whisk together
, and ground
. Bring to boil slowly and whisk until
dissolves. Set aside.
. Slowly heat up (in a microwave if you wish) until it dissolves completely.
to the hot almond-coconut mixture, and whisk.
Pour into another bowl where it the mixture will cool quicker. Add
or zest. Mix thoroughly.
Leave to cool completely. Whisk occasionally until it becomes dense. To make this step faster, put this bowl in a larger bowl of ice and whisk slowly until cool and thickened.
Slowly and carefully fold in the cream.
Distribute into 6 small dishes. Choose either glasses or greased pudding dishes.
Let cool and thicken in a fridge for a couple of hours. Serve with some roasted
and/or sugar-free orange marmalade.