Cranberry Cake with Coconut Panna Cotta
Ingredients
Base
- 130g gingerbread cookie crumbles
- 65g melted dairy free butter or coconut oil
Cranberry jelly
- 2 1/2 cups cranberries
- 2 cups water
- Juice and zest of 1 orange
- 1/4 cup maple syrup
- 1 tsp agar agar powder
Coconut panna cotta
- 1 can coconut milk (400ml)
- 1/4 cup pure maple syrup
- 65g dairy free white chocolate
- 1 tsp pure vanilla extract
- 1 tsp agar-agar powder
Preparation
In a medium bowl, combine the base ingredients and firmly press the mixture into the cake molds. Refrigerate until firm.
Combine cranberries, orange juice, and zest in a saucepan. Add maple syrup and water. Bring to a simmer over medium heat and cook, stirring occasionally, until the berries burst and the sauce thickens, about 15 minutes. Strain the mixture through a fine mesh sieve and use the back of a spoon to press out the juice.
Add the cranberry juice back to the saucepan and cook on medium heat. Add agar-agar and mix until completely dissolved. Let simmer for 1 minute. Pour the mixture over the base layer and refrigerate until set.
In a saucepan, add coconut milk and cook on medium heat with constant stirring for 1 minute. Add agar-agar and mix until completely dissolved. Whisk in white chocolate, maple syrup, and vanilla. Let simmer for 1 minute. Pour over the cranberry layer and refrigerate until set. Remove the cakes from the molds, top with cranberry sauce, and serve.
Notes
This recipe makes 4 small cakes or one 6-inch cake.
