How do I love thee? Let me count the ways…why not try this super light and healthy dessert this Valentine’s day.
This Panna Cotta is so easy to prepare and it uses coconut milk as the base, and lime zest to add zing.
Prep time 5 mins |Cook time 10mins |Cooling time 1hr |Total time 1hr 15mins
neutral vegetable oil or cooking spray for ramekins
400ml coconut milk
1/4 cup natural cane sugar
1 tsp lime zest (1 lime)
1/2 tsp agar powder
pinch of salt
1.Firstly, spritz ramekins with cooking spray or lightly brush with vegetable oil.
2. Whisk together the coconut milk, sugar, lime zest, agar powder and salt in a saucepan and place over a medium flame. Bring to a simmer, stirring with a rubber spatula, continue simmering until the milk thickens slightly and lightly coats the spatula, it should leave a line when you swipe the spatula with your finger.
3.Pour the mixture into a measuring cup and divide it between the prepared ramekins. chill until set, for about an hour.
4.Run a knife around the edge of the ramekin, invert onto a plate, shaking firmly until the Panna Cotta slides out.
For The Roasted Berries:
1 cup mixed berries, I used blackberries, blueberries and raspberries
1/2 tbsp lime juice, I used the same lime that I zested earlier
1 tbsp sugar( or to taste)
Preheat oven to broil
In a bowl, toss berries with the lime juice and sugar, spread berries into a baking dish, broil the fruit for about 5-8 mins or until the blueberries start to pop.
Transfer berries and juice into a bowl and allow to cool
Finally, spoon cooled roasted berries over the Panna Cotta
Thought For The Day!
https://happytummydiaries.com/wp-content/uploads/2020/02/IMG_20200210_1855081-scaled.jpg25601920Nichola Govenderhttps://happytummydiaries.com/wp-content/uploads/2018/10/Happy-Tummy-Logo1.pngNichola Govender2020-02-11 12:36:472020-02-11 12:36:48Vegan Panna Cotta With Coconut & Lime
Who needs an English muffin when you can have roasted tomatoes with salty haloumi as a base for the perfect poached eggs?
Vine tomatoes, rosa or cherry, I used Romanita (4 tomatoes) cut in half lengthwise
2 baby courgettes ( use a peeler to shave courgettes)
1 tablespoon olive oil
1/2 teaspoon dried oregano or 5 fresh sprigs of thyme
Salt to taste
freshly cracked black pepper
1 haloumi burger
2 poached eggs
mock hollandaise sauce ( please refer to previous recipe on how to prepare hollandaise sauce)
chives for garnish
Add olive oil to a skillet , now add tomatoes, oregano or thyme, salt, black pepper, sautee on a medium flame for roughly 3-5 minutes, then toss in the courgettes, cook for another 3 minutes or until tender, make sure not to overcook them!
Prepare poached eggs ( refer to previous recipe on how to poach eggs)
Add some olive oil to a pan and sear haloumi burger until golden brown on both sides, 30 seconds to 1 minute per side and then transfer to a dinner plate
Time to assemble ingredients, layer haloumi with sauteed vegetables, poached eggs and spoonfuls of hollandaise sauce…yum!
Season with black pepper and a dash of paprika
Garnish with chives
Thought For The Day!
https://happytummydiaries.com/wp-content/uploads/2019/07/IMG_20190630_1720301-1.jpg46083456Nichola Govenderhttps://happytummydiaries.com/wp-content/uploads/2018/10/Happy-Tummy-Logo1.pngNichola Govender2019-07-11 17:02:002019-07-11 17:12:36Haloumi With Poached Eggs, Hollandaise Sauce And Sweet Roasted Tomatoes And Courgettes!
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