Candied blood oranges with vegan cardamom panna cotta

IMG_20171028_081811_323Cardamom Panna Cotta with Candied Blood Oranges 

The traditional Italian dessert known as panna Cotta is normally made with gelatin and cream, but our vegan version incorporates agar agar and nut milk. Cardamom and oranges are incorporated for a warmer flavor as the winter season draws near.

Serves 4

What you need :

For the panna cotta:
¾  teaspoon agar agar
2 tablespoon water
2 cups nut milk
½ cup sugar
2 teaspoon vanilla extract
1 teaspoon cardamom

For the candied blood oranges:
2 blood oranges sliced in ¼-inch thickness
1½ cup water
1 cup sugar

What You Do:

1. For the panna cotta, into a small bowl mix the agar agar with 2 tablespoon of water.

2. Into a small saucepan, add milk and sugar, and bring to a boil to dissolve the sugar. Stir in the agar agar and boil the mixture for another 2 minutes. Turn off the heat and add 2 teaspoons extract and 1 teaspoon cardamom.

3. Into small serving dishes, pour mixture, and allow panna cottas chill in the refrigerator for at least 4 hours or overnight.

4. For the candied blood oranges, into a saucepan, bring water and sugar to a boil.

5. Add orange slices and boil each side for 15 minutes. If you can’t fit all the slices then you will need to start over with the sugar water using fresh water and sugar.

6. Transfer to a wire rack and cool overnight.

7. Once the oranges have set and the panna cotta has sat overnight in the refrigerator, top the panna cotta with the candied oranges and serve.

Photo courtesy of Amy McDonough

Menu week of November 11th

This weeks mason jar lunches will be
1. Raw morrocan carrot salad with raisins and quinoa

2. Butternut squash and sweet potato soup with ras el hanout/garden salad

3. Asparagus hazelnut and kale salad with lemon vinaigrette

4. Shredded beet and arugula salad w lemon tahini dressing

5. Creamed cauliflower soup with seed crackers
Txt your orders to 774 823 8747

pickup this week will be starting Tuesday. Or Monday night. Txt Amy to schedule. 

Thank you!