70g ground almond
70g desiccated coconut
1 tbsp. Splenda
50g coconut oil (it’s about ¼ cup or 60ml)
Raspberry Panna Cotta:
400 ml double cream
200 ml milk
300 g raspberries (fresh or frozen)
10g Splenda (or any other sweetener, equivalent of 100g sugar)
Lemon juice from 1 lemon
6 tsp. gelatine powder
250 g coconut cream (chilled in the fridge overnight)
2 tbsp. Splenda
2 tbsp. desiccated coconut
200g fresh raspberries for decoration
1. Preheat oven to 180C.
1. In a medium saucepan place raspberries, sugar/sweetener and lemon juice and bring to boil. Reduce the heat and simmer for about 10 minutes until raspberries release the juice. Pour the raspberry juice and pulp into a sieve. Rub the juice and as much of the pulp through as you can, using the back of a wooden spoon. Set aside to cool down.
2. Dissolve gelatine in hot water and set aside to cool down.
3. In a large saucepan bring to boil cream and milk. Remove from heat and add cooked raspberries and dissolved gelatine. Mix well and let it cool down to room temperature. Place in the fridge and when it starts to thicken pour over the cake base. Refrigerate overnight.
1. In mixing bowl place the chilled coconut cream. Beat (using electric mixer) until stiff (note: whipped coconut cream is not as stiff as whipped heavy/double cream). At the end add Splenda (about 2 tbsp. or more if you wish).
2. Sprinkle the cake with desiccated coconut and spoon the cream over the cake. Decorate with fresh raspberries. Store in the refrigerator."
All the best Jan