Cashew and honey ‘panna cotta’ with poached pears
Eleanor Ozich uses classic Mediterranean flavours to create this luxurious gluten-free dessert
- 1 hr cooking chill time
- Serves 6
Print
Ingredients
Poached pears
- 2 pears, peeled and thickly sliced
- 3 tablespoon honey
- 1/2 teaspoon cinnamon
- juice of 1/2 lemon
Cashew and honey 'panna cotta'
- 1 1/2 cup cashews
- 2 cup coconut cream
- zest and juice of 1 lemon
- 1/4 cup melted coconut oil
- 3 tablespoon honey
- coconut flakes, to garnish
Method
Cashew and honey ‘panna cotta’ with poached pears
-
1To poach pears, add all ingredients to a small saucepan over medium heat and cover with water. Bring to a gentle boil then simmer for 20-25 minutes or until all the liquid has evaporated and the pears are in a lovely sweet syrup.
-
2To prepare panna cottas, place all ingredients (except coconut flakes) in a high-powered food processor or blender. Process until smooth, then spoon into small glasses, jars or bowls.
-
3Top with poached pear and syrup and a sprinkle of coconut flakes. Refrigerate for at least 1 hour before serving. If making a day ahead, add pear, syrup and coconut flakes just before serving.
The Latest from Food To Love
-
Kitchen Tips 5 cosy dishes our team makes when we are craving comfort food
Food To Love
Mar 30, 2020 -
Kitchen Tips These storage tricks will help your fresh fruit and veg last longer
Good Health & Wellbeing
Mar 24, 2020 -
Kitchen Tips 5 go-to lazy dinners our team makes when they don't feel like cooking
Food To Love
Mar 19, 2020 -
Kitchen Tips 5 dishes that are ideal for cooking in bulk and freezing for later
Food To Love
Mar 10, 2020 -
Recipe Passionfruit cheesecake slice with a gingernut and oat base
New Zealand Woman's Weekly
Mar 03, 2020