Vegan Panna Cotta Biscoff cake, super easy and so tasty
מרכיבים
For the biscoff base:
240 grams biscoff cookies (I used 3 packages of 80 grams each, but a little less or more should also work)
¼ cup plant based milk (preferably non-sweetened one as the base is sweet enough, I use soy milk)
For the Panna Cotta:
1½ cups plant based milk (preferably non-sweetened one as the base is sweet enough, I use soy milk)
2 table spoons tapioca flour
2 table spoons agar agar flakes (or 2 tea spoons powder)
1 package of coconut cream (500 ml)
½ cup sugar
juice from half a lemon
zest of a whole lemon
1 tea spoon vanilla extract
הוראות הכנה
To make the biscoff base:
Place the biscoff cookies (240 grams) and the milk (1/4 cup) in a food processor and process until it becomes a sticky dough.
Press it with your fingers into the pie pan. You can optionally now bake it at 180 C for 10 minutes for a crunchier base, but personally I left it as is.
To make the Panna Cotta:
Place the milk (1½ cups), tapioca flour (2 table spoons) and agar agar (2 table spoons flakes or 2 tea spoons powder) in a pot and cook for 5 minutes. Make sure all the agar agar has dissolved into the liquid.
Add the rest of the ingredients (1 package of coconut cream (500 ml), ½ cup sugar, juice from half a lemon, zest of a whole lemon, 1 tea spoon vanilla extract) and cook together for an extra 10 minutes while mixing continuously.
Turn off the heat and let it cool in the pot for about 15 minutes, then pour it on top of the biscoff base.
Place in the fridge until it sets (a few hours).
Store in the fridge.
Recipe by Vegan High Tech Mom at https://www.veganhightechmom.com/%d7%a2%d7%95%d7%92%d7%aa-%d7%a4%d7%a0%d7%a7%d7%95%d7%98%d7%94-%d7%9c%d7%95%d7%98%d7%95%d7%a1-%d7%98%d7%91%d7%a2%d7%95%d7%a0%d7%99%d7%aa/