Cashew panna cotta with raspberry sauce

Cashew panna cotta with raspberry sauce

4.4 30 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

Difficulty

easy

Nutrition per 1 portion

Sodium 11.3 mg

Protein 7.2 g

Calories 1399 kJ / 333 kcal

Fat 19.6 g

Fiber 3.9 g

Saturated fat 3.1 g

Carbohydrates 31.7 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®.

Sign up for free More information

Also featured in

Viva la Vegan 10 Recipes
Australia and New Zealand

You might also like...

Salmon fillets with buckwheat and asparagus

40min

Spiced poached pears with vanilla cheesecake and gingernut crumb

5 h 30min

Lemon and raspberry trifle with blueberry sorbet

26 h 35min

Frozen strawberry cheesecake

24 h

Tiraccino

1 h 5min

Buckwheat mushroom tartlets

1 h 45min

Chocolate Frangelico® gelato

28 h

Passionfruit bavarois (Jude Blereau)

3 h

Chocolate mousse

1 h 10min

Coconut & almond jelly with pineapple syrup

25 h 20min

Crème anglaise

15min

Panna cotta

6 h 15min