Delectable Vegan Mango Cardamom Panna Cotta with Almond Crumble Topping

Allergens

None

Ingredients

• 2 cups coconut cream
• 1/3 cup agave syrup
• 1/4 teaspoon ground cardamom
• 2 tablespoons cornstarch
• 1/2 cup almond flour
• 1/4 cup vegan butter, cold and cubed
• 2 ripe mangoes, diced
• Fresh mint leaves for garnish

Instructions

1. In a medium saucepan, whisk together coconut cream, agave syrup, ground cardamom, and cornstarch until smooth. Heat the mixture over low heat, stirring constantly, until it thickens slightly. Remove from heat and allow to cool for 5 minutes.
2. Pour the cooled mixture into individual serving dishes or ramekins and refrigerate for at least 4 hours or overnight until set.
3. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
4. In a mixing bowl, combine almond flour and cold, cubed vegan butter. Use a pastry cutter or your fingers to work the butter into the flour until it forms a crumbly mixture.
5. Spread the crumbly mixture onto the prepared baking sheet and bake for 12 15 minutes, or until golden brown. Remove from oven and let cool. Once cooled, break into small pieces for topping the panna cotta.
6. To serve, top each set panna cotta with diced mangoes and a generous layer of almond crumble. Garnish with fresh mint leaves for added sophistication.

Chef’s Insight

For an extra touch of luxury, drizzle some vegan caramel sauce over the panna cotta before serving.

Notes

Be sure to use ripe mangoes for the best flavor and texture. - Chill the coconut cream in advance to ensure a thicker mixture.