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#Repost @pastry_creation_1

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#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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I wish you a lovely Thursday, my dears😍😍

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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