OAT PANNACOTTA WITH COCONUT PRALINES & RASPBERRIES
Ingredients:
- 250 gr oat cream (panna)
- 40 gr sugar
- 3 gr gelatine
- 4/6 coconut pralines, cut in small pieces
- 1 spoon of honey
- 1 spoon of mixed seeds (flax seeds, chia seeds, sesame seeds)
- Fresh raspberry
In a small bowl, mix the coconut pralines with the honey and the seeds. Then divide the mix over 4 serving glasses. Use a spoon to press the mix down and then leave it in the fridge for about 20 minutes. In the meantime, make the panna cotta. Soak the gelatine in cold water for about 10 minutes. Use a small pot to warm up the cream and the sugar, mix to be sure that the sugar is completely dissolved. Squeeze the gelatine to get rid of the water and add it to the warm cream, mix to have it completely dissolved. Pour the cream into the glasses, cover them and leave them in the fridge for about 4 hours or until the cream is not liquid anymore. When ready, take it out of the fridge, add the fresh raspberry, some extra seedson
