Little Bird Organics has shared a recipe with us in the spirit of Valentine’s Day, but it’s good all year round. But while we’re talking about it, if you were planning on getting out on Valentine’s Day Little Bird has you sorted there as well with Picnic Boxes which will be available for pre-order in-store or at littlebirdorganics.co.nz from January 27th. Ok, now to the recipe.
To go along with your romantic at home dinner Little Bird have whipped up a perfectly themed complimentary dessert – Panna Cotta and Mulled Strawberries. The dessert is incredibly simple to make, and can be whipped up well in advance for a stress free evening. Try adding a few drops of rosewater and cutting the strawberries into heart shapes to enhance feelings of love and romance.
Coconut Panna Cotta With Mulled Strawberries
This simple dessert looks stunning on the dinner table. The strawberries are slightly mulled for a few hours so the flavours can develop. If you want to intensify the flavour for a more adult version add a few tablespoons of organic white wine, brandy or sake.
If you don’t have access to young coconuts you can substitute coconut meat for 1 cup cashews that have been soaked for 2-4 hours.
- Panna cotta
- 1 cup almond milk
- 1 ¼ cups young coconut flesh
- ½ tsp agar agar powder
- ⅓ cup sweetener (coconut nectar or light raw agave)
- 1 tsp vanilla extract
- pinch sea salt
- ⅓ cup melted cold-pressed coconut oil
- Mulled strawberries
- 2 1½ cups fresh strawberries
- 1 tsp vanilla extract
- 1 tsp sweetener (coconut nectar, light raw agave or raw honey)
- a few peels of lemon zest
- juice of 1 orange
- optional — 3 tablespoons organic white wine or other alcohol like brandy or sake
Make time: 30 mins | Setting time: 4 – 5 hours | Serves: 4 – 6 | Equipment required: blender
Place all ingredients, with exception of coconut oil, in a blender and blend until very smooth (when using agar agar powder you need to blend until there is a small amount of heat in the mixture to allow the agar to activate – you don’t want it to get hot and cook it though). Add coconut oil with the blender still running and continue to blend until it emulsifies into the
Divide panna cotta between 4-6 glasses or ramekins and leave in the fridge to set for 4-5 hours.
Chop strawberries into quarters and place in a non-reactive bowl along with the rest of the ingredients and leave in the fridge for 2-4 hours to mull.
Remove lemon zest from the strawberries. Take one quarter of the strawberry mixture and blend until smooth, and fold back through the rest of the mulled strawberries. Divide between the set panna cottas and serve.