Cashew panna cotta with raspberry sauce
TM6 TM5 TM31

Cashew panna cotta with raspberry sauce

4.5 (23 ratings)

Ingredients

Cashew panna cotta

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

Raspberry sauce

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

Nutrition
per 1 portion
Calories
1399 kJ / 333 kcal
Protein
7.2 g
Carbohydrates
31.7 g
Fat
19.6 g
Saturated fat
3.1 g
Fiber
3.9 g
Sodium
11.3 mg

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