Vegan & Gluten Free Strawberry & Coconut Panna Cotta Tart

Ingredients

Coconut Panna Cotta

Strawberry Gel

To make the Coconut Panna Cotta:

Pour coconut cream into a saucepan with sugar and agar-agar. Stir until combined, then bring to the boil for 2 minutes.
Pour the liquid into a mold or container to 16mm high, and place in the fridge to set.
Once the panna cotta is set, cut cylinders to fit into 46mm Shells. Put cut panna cotta cylinders in a container and place back in the fridge until you are ready to assemble.

To make the Strawberry Gel:

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

To Finish:

Remove the panna cotta cylinders from fridge and place in the Baked Vegan & Gluten Free Pastry Shells.
Top with the strawberry gel.
Garnish if desired and serve.

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