#Repost @pastry_creation_1
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New York, New York
A new recipe for this Cranberry cake 😍 by @nm_meiyee ♥️made up with 3 layers gingerbread cookie base, cranberry jelly and coconut Panna Cotta🌱😋
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Ingredients (makes 4 small cakes or 6 inch cake )
Base
130g gingerbread cookie crumbles
65g melted dairy free butter or coconut oil
Cranberry jelly
2 1/2 cups cranberries
2 cups water
Juice & zest of 1 orange
1/4 cup maple syrup
1 tsp agar agar powder
Coconut panna coconut
1 can coconut milk 400ml @naturescharm
¼ cup pure maple syrup
65g dairy free white chocolate
1 tsp pure vanilla extract
1 tsp agar-agar powder
In medium bowl, combine base ingredients and firmly press mixture into the cake molds . Refrigerate until firm.
Combine cranberries, orange juice and zest in a saucepan. Add the maple syrup and water. Bring to a simmer over medium heat; cook, stirring occasionally, until the berries burst and the sauce thickens, about 15 minutes. Strain mixture through a fine mesh sieve. Use the back of a spoon to press out the juice.
Add the cranberry juice to the saucepan, cook on a medium heat. Add agar-agar and mix until completely dissolved. Let simmer for 1 minute. Pour the mixture over the base later, refrigerate until set.
Add coconut milk in a saucepan, cook on a medium heat, with constant stirring for 1 minute. Add agar-agar and mix until completely dissolved. Whisk in white chocolate, maple syrup and vanilla. Let simmer for 1 minute. Pour over the cranberry layer, refrigerate until set. Remove cakes from the molds. Top with cranberry sauce and serve.
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