Cashew panna cotta with raspberry sauce

Cashew panna cotta with raspberry sauce

4.4 28 ratings
Prep. 20min
Total 3 h 20min
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

Nutrition per 1 portion

Calories 333 kcal / 1399 kJ
Protein 7.2 g
Fat 19.6 g
Carbohydrates 31.7 g
Fiber 3.9 g
Saturated fat 3.1 g
Sodium 11.3 mg

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