Vegan Vanilla Strawberry Panna Cotta Cake
Ingredients
Base
- 1/2 cup pistachios, roasted and salted
- 1 cup almonds
- 2 tbsp maple syrup
Vanilla layer
- 1 can full fat coconut milk
- 1/2 cup unsweetened oat milk
- 1 tsp agar agar
- 2 tbsp maple syrup
- 1 tbsp lemon juice
- 1 tsp vanilla
Strawberry layer
- 1/2 cup oat milk
- 150g strawberries
- 1 tsp agar agar
- 2 tbsp maple syrup
Preparation
Place pistachios and almonds in a food processor and process until consistency of sand. Add maple syrup and process until it becomes sticky. Transfer the crust into a baking mold (18-21cm), lined with parchment paper, and press firmly with a spoon or bottom of a glass. Place in the freezer.
In a small pan combine half cup of oat milk with 1 tsp agar agar and bring the mixture to a simmer. Let simmer for 30 seconds, then remove from the heat.
In a bigger pan heat up coconut milk (don't boil). When warm, add maple syrup, lemon juice and vanilla. Slowly add agar agar mixture and stir it in. Let cool to room temperature, then pour on the cold crust and place in the fridge.
Repeat the process with agar agar and oat milk. Blend the strawberries into puree and combine it with maple syrup and agar agar mixture. When in room temperature, pour it on the vanilla layer and place in the fridge for a couple of hours or overnight.
