This panna cotta ticks all the boxes, it’s wonderfully creamy, has the crunch from the crumble and the delicious tang from the blood oranges; if they aren't in season you could use regular oranges or even some berries. This is a great dessert to serve guests as you can pre-make the pan cotta and the rest is easy as can be.
Coconut Panna Cotta w/ Ginger Cacao, crumble & Blood Orange
2 cans coconut milk,
3 tbs maple syrup
3/4 tsp powdered agar agar
2 blood oranges
1 tbs sesame seeds
1 handful cashews, crushed
3/4 tbs maple syrup
1 pinch sea salt
3 tbs macadamia or olive oil
1 tbs cacao powder
1 tbs maple syrup
1 tsp ginger, ground
Pour the coconut milk into a small saucepan, add the maple syrup and heat until warm. Pour about 1/4 of cup into a mug, add the agar agar and stir really well ensuring there are no lumps, pour it back in to the saucepan and stir again. Simmer the milk for another minute then turn off the heat.
Pour into glasses and set in the fridge for 3 hours.
To make the crumble, heat a frying pan, add all ingredients and cook over a medium heat for 3-4 minutes until the mixture becomes a golden colour then take off the heat, scape it into a bowl and let it cool completely.
Mix all the chocolate sauce ingredients together in a small bowl until smooth.
Peel the oranges, then cut into segments removing any pith in the process.
Pour the sauce over the panna cotta and top with the crumble and blood oranges.