Finger Lime Pannacotta, Desert Lime Granita and Macadamia Crumb
Mixed with the traditional Italian Panna cotta, it gives a unique Australian-Italian fusion which is perfect to prepare in advance for a dinner party. With the delicious aroma of fresh zesty, citrus and tantalizing hint of cooked apples, this dessert fills the room with the smell of native citrus as soon as it starts baking. The Desert Lime gives it a unique piquant lime flavour, perfect addition to the citric notes. It's best served when cool after main meals.
We’ve teamed up with an incredible home chef and vegan recipe master from @Veganaugogo who has come up with this awesome recipe.
Panna cotta Ingredients:
500ml Soy Milk
1 Sachet of “Queen vegan Jel-it-in Powder“ (can be found in baking aisle of supermarket)
Pink food colouring (optional)
30g Caster Sugar
60g Cup Plain Flour
30g Vegan Butter
15g Brown Sugar
60g Macadamias, chopped