Vegan Panna Cotta Biscoff Cake

This post is also available in: עברית (Hebrew)

I ran into this recipe on one of the vegan recipes groups I’m part of on Facebook a long time ago. A lovely woman named Tzafi Hazan shared it, and what drawn me into checking it out, apart from it sounding delicious, was mainly how she named it: “Panna Cotta Biscoff Cake, For My Beloved Mother In Law”. This description immediately caught my eye.

Usually, when my friends mention “me beloved” mother in law in a sentence, they mean it sarcastically. Well, the sad truth is that it is really rare to find a wife and a mother in law that get along well, which makes total sense to me, right? It is hard enough to find a spouse that will love, accept and understand you as you are over the years, so if you add up the spouse’s parents to this deal, each from a different background, with his/her own beliefs and understandings, and years of certain habits, the odds are just against us on this.

I’ll use this opportunity to tell that I was lucky enough to have unbelievably amazing in laws, for which I thank every day and do not take as granted (they are there when needed and they are minding their own business when not needed, they never comment on the way we raise our kids even when I know their opinion is different, they are young in mind, they embrace ones different to them – like me – in an amazing way, and they are awesome cooks, extra special bonus).

And that’s basically why I was so drawn to Tzafi’s cake and had to test it out, and after I did and found out how tasty it is, had to share the recipe with you (thank you Tzafi for allowing!).

Just a few notes before we head on to the recipe:

Agar agar – true, it has a suspicious name (who names something with the same word repeated?) and perhaps it is a bit trickier to locate, but I’d still recommend you find it and always keep some at home. The agar agar is made out of seaweed (it is called Kanten in Japan), and is a great vegan substitute for gelatin, for its  thickening and gelling abilities. Yes, it is expensive, however with agar agar a little goes a long way, and you’d usually just use a table spoon or 2 for any dish so a package should last long. If you need to convert from flakes to powder, 1 table spoon of flakes equals 1 tea spoon of powder. By the way, now that I have agar agar at home I’ve experimented with it some and have some interesting findings, so stay tuned for more recipes containing it!

The pie pan – I used a 26 cm pan in the pictures above however the cake turned out a bit low, so I’d recommend using a 24 cm pie pan for a higher cake.

Don’t use a spring-form pan as the panna cotta is very liquid coming out of the pot and it will drip out of it (like it happened to me when I tried..), use a regular (one piece) pan instead.

Tapioca flour – you don’t have to buy flour, if you have a coffee/herb grinder at home just ground the amount needed from the pearls, this is what I do, and here’s more uses to a coffee/herb grinder in the kitchen.

The Dishometer Rating:

5 from 1 reviews

Vegan Panna Cotta Biscoff Cake

 

הדפסה

זמן הכנה

5 דקות

זמן בישול

15 דקות

זמן כולל

20 דקות

 

Vegan Panna Cotta Biscoff cake, super easy and so tasty

מאת: Moran Raskin

מנות: 20

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

1. To make the biscoff base:
2. Place the biscoff cookies (240 grams) and the milk (1/4 cup) in a food processor and process until it becomes a sticky dough.
3. 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.
4. To make the Panna Cotta:
5. 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.
6. 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.
7. Turn off the heat and let it cool in the pot for about 15 minutes, then pour it on top of the biscoff base.
8. Place in the fridge until it sets (a few hours).
9. Store in the fridge.

3.2.2929

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