Passionfruit Panna Cotta with Sesame Biscuits (Vegan)
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 panna cotta go oh-so-well with slightly bitter sesame biscuits!
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.
Keyword best vegan panna cotta, coconut and passionfruit panna cotta, dairy free panna cotta, gelatine free panna cotta, panna cotta with passionfruit, passionfruit desserts, passionfruit recipes, plant based desserts, vegan desserts, vegan jelly, vegan panna cotta, vegan passionfruit desserts, vegan passionfruit panna cotta, veganuary desserts, Veganuary Recipes