One of our favourite Niki Webster’s recipe is Coconut & Mango Panna Cotta with Tahini Biscuits (you can find the recipe in her highly-recommended cookbook Rebel Recipes). We can’t take any credit for this recipe, but what we did do was swap Mango for Passionfruit, and it was wonderful! Sour, tropical flavours of silky smooth passionfruit panna cotta go oh-so-well with slightly bitter sesame biscuits!
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It is one of those recipes that tastes as amazing as it sounds! Coconut & Mango Panna Cotta was the first recipe I made when I got Rebel Recipes book. As soon as I saw the recipe, I knew that I will love it! Today, I decided to make it again. But I had no mangos and quite a bit of Passionfruit puree leftover from the Passionfruit Martinis, I experimented with the recipe and made it a Passionfruit flavour instead.
I had my doubts about the passionfruit and tahini combination, but it worked a treat! To be honest, I love those biscuits so much, that I simply can’t imagine them not going well with something.
There are a few tricky bits, but if you follow the recipe, you should have a wonderfully smooth and creamy, just-set passionfruit panna cotta with a famous wobble! The tricky bits you should watch out for:
- Keep whizzing the mixture in a blender until it’s very smooth: nobody wants lumpy panna cotta
- Once you’ve simmered your panna cotta mixture and taken it off the heat, pour it into your glasses quickly, otherwise, it will start to set immediately on the walls of the pan
- Make sure you cool your panna cotta completely at room temperature before you put them in the fridge.
To Make Passionfruit Pannacotta:
This recipe requires coconut cream. This is the thick creamy white coconut that sets on top of your tinned coconut milk. However you can buy coconut cream in small cartons, but don’t confuse it with creamed coconut. You are looking for a silky smooth coconut that has lightly whipped cream texture.
Place all the panna cotta ingredients in a liquidiser or a large smoothie maker. Whizz it until all ingredients are well combined. Then tip the mixture into a pan.
Stirring continuously, bring the mixture to a boil. Simmer for 5 minutes, then take off the heat and pour into a jug.
Promptly, divide the mixture between 4 glasses or pots and leave to cool completely at room temperature. Then pop them into a fridge to set. Keep chilled until you’re ready to serve.
To Make Sasame Biscuits:
Preheat the oven to 160°C Fan. Line a large baking tray with baking parchment.
Mix sesame seeds, ground almonds, lemon zest and salt. Then add maple syrup, tahini and lemon juice and mix. I love using unhulled tahini with a bit more bitter flavour. My favourite brand is Sunita.
Shape 12 even small balls by pressing the dough in your hands. Then flatten slightly and sprinkle with some extra sesame seeds.
Bake in the centre of the oven for 15 minutes. Serve the sesame biscuits with chilled panna cotta.
For other vegan desserts and sweet bake ideas, have a look at:
Passionfruit Panna Cotta with Sesame Biscuits (Vegan)
Equipment
- Liquidiser or Smoothie Maker
Ingredients
For the Passionfruit Pana Cotta:
- 250 ml coconut cream see notes above
- 4 tablespoon coconut yogurt
- 1 tablespoon coconut oil
- 300 ml passionfruit puree
- 6 tablespoon maple syrup
- 1 teaspoon vanilla paste
- 15 g vege-gel
For the Sesame Biscuits (Makes 12):
- 100 g ground almonds
- 10 g sesame seeds plus extra for sprinkling
- ¼ teaspoon salt
- 3 tablespoon tahini
- 2 tablespoon maple syrup
- 1 tablespoon lemon juice
- ½ lemon zest
- 1 teaspoon vanilla paste
Instructions
To Make Passionfruit Pannacotta:
- Place all the panna cotta ingredients in a liquidiser or a large smoothie maker. Whizz it until all ingrediets are well combined. Then tip the mixture into a pan.
- Stirring continuosly, bring the mixture to a boil. Simmer for 5 minutes, then take off the heat and pour into a jug.
- Promptly, divide the mixture between 4 glasses or pots and leave to cool comoletely at room temperature. Then pop them into a fridge to set. Keep chilled until you're ready to serve.
To Make Sasame Biscuits:
- Preheat the oven to 160°C Fan. Line a large baking tray with baking parchment.
- Mix sesame seeds, ground almonds, lemon zest and salt. Then add maple syrup, tahini and lemon juice and mix. Shape 12 even small balls by pressing the dough in your hands. Then flatten slightly and sprinkle with some extra sesame seeds.
- Bake in the centre of the oven for 15 minutes. Serve the sesame biscuits with chilled panna cotta.
Nutrition
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