Panna Cottas with Almond Base

vegan panna cotta

Lately, I’ve been obsessing over time. Time to bake, to photograph, to read, to write, to finish what’s been on the list for the past few months. I find myself constantly organising in the hopes that it will help me become more efficient and make life that much easier. Organization gives me a peace of mind and ultimately keeps me from wasting time. As of late though, I have found myself rearranging and fussing over the smallest details in our house perpetually chasing a moment when I could say “I am finally happy with how things are”. This is problematic because it’s how I waste a lot of time. At what point, can we truly say that we are finally happy with how things are? A better way might be to set realistic expectations and make gradual informed changes.

I realize the importance of designing your home in a way that is conducive to the way you live and function on daily basis. Might sounds absurd, but I believe that for me designing a living space down to the smallest detail would ultimately free me of some of my obsessive tendencies. I love when things are organically beautiful. To me organic beauty means simple, light filled and peaceful. A house filled with natural textiles, surface that is easy to clean and where everything has its place is a dream. Eventually, this home will become a reality.

Panna Cottas with Almond Base

3/4 cup almond meal
1/2 cup grated coconut
2 tablespoons coconut sugar
2 tablespoons coconut oil
1 can (400ml) coconut milk
1 teaspoon agar powder
1/8 cup rice malt syrup
3-5 cardamom pods

for the topping
100 grams strawberries, hulled and quartered
1 tablespoon coconut sugar
1/8 teaspoon vanilla
handful of pistachios, finely chopped

Pre-heat oven 180˚C (350˚F).

Mix together almond meal, grated coconut, coconut sugar and coconut oil in a bowl. Spread on a baking sheet and toast for ten minutes or just till golden. Remove from the oven and let cool.

Next, combine the strawberries, coconut sugar and vanilla in a bowl and toss well to combine. Spread on a baking sheet/baking tray and roast for 10 minutes, until the berries have released some of their juices. Remove from the oven and let cool.

Last, place coconut milk, rice malt syrup, agar powder and cardamom pods in a medium saucepan and bring to boil while mixing. Reduce heat and keep mixing for up to ten minutes to ensure agar has completely dissolved. Remove from heat and strain through a fine-meshed sieve then set aside to cool slightly.

To assemble, divide the almond/coconut mix across four small cups or bowls then pour in the coconut mixture. Place the panna cottas in the fridge for an hour or until set. To serve, top with strawberries and pistachios and drizzle with strawberry juice.