Ingredients
- 1 cup shelled pistachious
- 1 cup shredded or desiccated coconut
- 1 cup almond nuts
- 120gm unsalted vegan butter
- 1 tbsp cocoa and vegan butter
- 1/4 cup Honey or Maple Syrup
- 2 cups vegan cream
- 1/2 cup sugar or maple syrup
- 1 Vanilla bean
- 2 Australian black limes (whole)
- 1 tbsp vegan cream cheese
- 1 tbsp non powder geltine
- pinch of salt
Directions
- Base
Combine pistachios, coconut and almond. Blend until nuts are small. Add 120gm butter and butter in. Mixture should represent a crumble. Roast gently in an oven until brown. Spoon mixture on plate. - Sauce
Combine cocoa, butter and honey into a saucepan. Mix until warm and blended. Add juice of half lime to the mixture – this will stop the sauce from setting.
Spoon the sauce over crumble as desired. Leave enough to decorate after panna cotta has been plated. - Panna Cotta
Combine cream, sugar (Maple Syrup), cream cheese, salt, vanilla bean and Australian black limes (cut in half or break, so spice infuses into cream).
Gently heat in pan until you have achieved the desired bitterness of the black lime. Remove the black lime by straining and add in geltine. Stir to blend.
Pour into buttered muffin tray or desired shaped container and allow to set.
Once set, remove from container and place onto crumble. Pour over sauce. Decorate with fruit or eat as it is.