Vegan & Gluten Free Strawberry & Coconut Panna Cotta Tart

Ingredients

Coconut Panna Cotta

  • 400ml coconut cream
  • 45g sugar
  • 5g agar-agar

Strawberry Gel

  • 250g strawberries (fresh or frozen)
  • 50g sugar
  • 1 star anise
  • 1 cinnamon stick
  • 15g lemon peel
  • 1 vanilla bean
  • 10g sugar
  • 4g pectin
  • 6g maize starch
  • 250g strawberries (fresh) – finely diced

Method

To make the Coconut Panna Cotta:

  1. Pour coconut cream into a saucepan with sugar and agar-agar. Stir until combined, then bring to the boil for 2 minutes.
  2. Pour the liquid into a mold or container to 16mm high, and place in the fridge to set.

To make the Strawberry Gel:

  1. In a heat-proof bowl, add strawberries, sugar, star anise, cinnamon stick, lemon peel, and vanilla bean. Stir ingredients together, then tightly wrap the bowl with cling wrap.
  2. Place the bowl over a water bath for 1 hour, then strain the juice into a saucepan.
  3. Scrape the vanilla bean seeds from the pod and discard the pod.
  4. Take a few spoons of the syrup from the saucepan and add to a small bowl with the maize starch. Mix together then set aside.
  5. Add pectin and sugar into the saucepan and bring to the boil, stirring to thicken.
  6. Add the maize starch mix to the saucepan to complete the thickening process. Reduce to a simmer for 5 minutes, then remove from heat.
  7. Pour the gel mix into a container and place in the fridge to cool.
  8. Once the gel is cool, add finely diced fresh strawberries and stir to combine.

To Finish:

  1. Remove the set panna cotta from fridge, cut to desired shape (i.e., cylinders), and place into the 46mm Baked Vegan & Gluten Free Shells.
  2. Top with the strawberry gel.
  3. Garnish if desired and serve.

 

*Please note the above oven temperatures and baking times are a guide only.

View our full range of RB Baked Vegan & Gluten Free Sweet & Savoury Shells