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Mango Lassi Panna Cotta

mango lassi panna cotta with cherry pepper sauce

This mango lassi panna cotta recipe was the second that I executed for my final project. I labeled it as a “frozen mango malai” when I turned it in to be consistent with my Indian inspired theme, and not mix Indian and Italian phrases together, but it really does have the flavor of a mango lassi and the texture of a panna cotta. 😉

The panna cotta uses a bit of cardamom, the sauce has a bit of black pepper, and the whole thing is dusted with a bit of cinnamon to form a somewhat deconstructed chai spice blend. Overall, I was really pleased with the way this came out. 

mango lassi panna cotta with cherry pepper saucemango lassi panna cotta with cherry pepper sauce mango lassi panna cotta with cherry pepper sauce

Mango Lassi Panna Cotta
Serves 3
Mango Lassi Panna Cotta: Cashew Milk, Cardamom, Black Cherry, Pecan
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Prep Time
30 min
Cook Time
4 hr
Prep Time
30 min
Cook Time
4 hr
Panna Cotta Ingredients
  1. 1/2 cup chopped mango
  2. 1/4 cup cashew milk
  3. 2 TB cup soaked cashews
  4. 2 TB cup raw honey
  5. 1 TB Irish moss paste
  6. 1/4 tsp vanilla extract
  7. pinch of cardamom
  8. pinch of salt
Cherry Sauce Ingredients
  1. 1/2 cup black cherries, pitted and cut in half (10-11 cherries)
  2. 2 TB lemon juice
  3. 2 TB agave
  4. pinch of salt
  5. 1/4 tsp fresh ground black pepper
Panna Cotta Instructions
  1. Blend in a high speed blender until completely smooth and integrated. Set up in the freezer for 4-6 hours until firm enough to remove from the mold cleanly. If freezing longer than this, then remove from the mold first and allow to sit on a plate for 30-60 minutes until it softens to the correct texture again.
Sauce Instructions
  1. Blend thoroughly and strain through fine mesh sieve.
Notes
  1. The panna cotta recipe makes appx. 3 of them, depending on the size of the mold that you are using. If you double the recipe, you can safely get 5 from it.
  2. I recommend dusting the plate with a little cinnamon and some crushed pecans.
A Taste of Two Plates http://tasteoftwoplates.com/

Raw Food Level 1: Day 17-18

raw vegan mango lassi panna cotta with black cherry sauce

Raw Food Level 1 is almost complete! Just 2 more days of class to go! Over the course of days 17-18, I worked on a lemon tart as part of the process for learning how to use Irish moss. Irish moss is a seaweed that can be used to thicken puddings, tart fillings, etc. 

Here is a photo of the seaweed soaking in preparation to use it.

irish moss soaking

There were some other essential skills that we learned here too. We made tart crusts that firmed up in the refrigerator, a frozen meringue formed into a quenelle, and some dehydrated citrus slices. It was fun learning how to make the quenelle, a classic French technique. I’ve always wanted to learn how to do that. All my frozen treats will be fancier from now on. I also didn’t know that you could dehydrate and eat citrus slices. I always found the peels to be bitter when blended or juiced, but after painting on a little agave and dehydrating, they are a delicious tart treat!

I shared this tart with my husband and visiting relatives, and they all gave it a big thumbs up.

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Both of the dishes that I’m working on for my final project are of my own creation. We were tasked to come up with a three course menu, and then to execute two of the dishes. I chose the starter and the dessert. 

My starter is a cucumber tzatziki roll. The herbs are on the inside and the cucumber is on the outside! It is topped with a sweet pepper relish and paired with a root vegetable with a cumin vinaigrette. Which of my practice plating arrangements do you like best? 

raw vegan cucumber tzatziki rolls with root vegetable salad raw vegan cucumber tzatziki rolls with root vegetable salad raw vegan cucumber tzatziki rolls with root vegetable saladraw vegan cucumber tzatziki rolls with root vegetable salad

 My dessert is a mango lassi panna cotta infused with with cardamom and dusted with cinnamon. It is paired with a peppery black cherry sauce to create a spice blend reminiscent of chai. The panna cotta is topped off with a pecan tuile. Below are the photos of my practice plating before my big final presentation on day 19!

raw vegan mango lassi panna cotta with black cherry sauce raw vegan mango lassi panna cotta with black cherry sauce raw vegan mango lassi panna cotta with black cherry sauce raw vegan mango lassi panna cotta with black cherry sauce