/assets/logos/nz-taste.svg
Recipe

Cashew and honey ‘panna cotta’ with poached pears

Eleanor Ozich uses classic Mediterranean flavours to create this luxurious gluten-free dessert

Jul 31, 2014 2:00pm
  • 1 hr cooking chill time
  • Serves 6
    • Print
    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
  • 1
    To 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.
  • 2
    To 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.
  • 3
    Top 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

read more from

/assets/logos/nz-taste.svg