Raspberry panna cotta with short bread, chocolate mousse and lavender foam

Raspberry Panna Cotta

Recently I was catching up with an old friend and during the course of conversation I discovered that she had developed an allergy to gluten, lactose and egg. So this recipe is dedicated to all those people who cannot enjoy a lot of food due to such dietary restriction. The sense of loss is stronger in people who at some point of time in their life have indulged in these delectables. Here in under is my take on Gluten free, dairy free, egg free, vegan version of panna cotta, chocolate mousse and short bread biscuit. Each of the main components of this dessert could be served/consumed on its own, however I chose to put them together to create a plated dessert.

Raspberry panna cotta  with short bread, chocolate mousse and lavender foam 

Short bread

Almond flour 20 g
Glutenfree all purpose flour 35 g
Chickpeas flour/sorghum flour 30 g
Oil 40 g
Water 10 g
Salt 1 pinch
Vanilla extract ¼ tsp

Method

  • Mix together all the dry ingredients.
  • Mix together the oil and water and pour on to the dry ingredients.
  • Mix it well till it comes together to forms a dough.
  • Sheet the dough to 3-4 mm thickness.
  • Place a 5 inch by 5 inch steel frame over it refrigerate.
  • Bake at 160 centigrade for 15 min or until the shortbread starts to brown.
  • Remove from the oven and brush the shortbread within the frame with melted dark chocolate. Set aside.
  • Crush the trimming to form a crumble like texture.

Raspberry panna cotta

Ingredients Quantity
Soy/rice milk 100 g
Cashew nut  cream 100 g
Sugar 35 g
Agar agar flakes 2 g
Raspberry (or any other fruit) puree 70 g
For cashew cream
Cashewnut 30 g`
Rice / soy milk 100 g

Method

For cashew cream 

  • Boil the soy milk and soak in the cashew nut for 20 -25 min.
  • Blend the cashews with the soaking liquid to form the cream.

For the panna cotta

  • Soak the agar agar in the soy milk for 20-30 min.
  • Boil for a couple of minutes. Add the cashew cream followed by the fruit puree.
  • Pass through the strainer.  Pour the mix over the short bread base and freeze.

Chocolate mousse

Dark chocolate 56% 100 g
Soy milk 100 g
Sugar 30 g
Agar agar ¼ tsp

Method

  • Soak agar agar in the soy milk for 15 to 20 min.
  • Bring it to a boil and pour over the chocolate.
  • Mix well to form a ganache.
  • Whip the ganache while cooling over ice bath until light.
  • Refrigerate for 30-40 min.
  • Make quenelles and freeze.

Lavender air

Soy milk 100 g
Lavender aroma 1 drop
Sugar 20 g
Agar agar ¼ tsp 

Method

  • Soak agar agar in the soy milk for 15 to 20 min.
  • Bring it to a boil and cool to room temperature.
  • Beat using a stick blender or a whisk.

Assembly

  • Remove the panna cotta out of the freezer and let it rest in room temperature for 10-12 min. Cut into desired shape.
  • Place the panna cotta on the presentation plate and top with chocolate quenelle.
  • Spoon the lavender foam over it and top with a gold leaf.

 

 

Ashwini Kumar

Chef Ashwini is a Worldchefs & City and Guilds certified culinary educator, with over a decade of experience as a chef, and as a culinary instructor / trainer. With bachelors in hospitality management, the realms of the culinary industry are intensely explored into. Harboring exceptional motivation & passion in the field, paired with proven track record of culinary ability & creativity, attention to detail. The forte now being, but not limited to, international cuisine, patisserie, bread making, artisan gelato making & training, sous vide cooking, and cook chill cooking. Being a culinary educator for a continual period of time, there is consequential specialty in, culinary training, in the creation and assessment of course / training programme and course content. Momentous ability to mentor and guide students.

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