Everyday Raw Gourmet by Matthew Kenney

Author:Matthew Kenney
Language: eng
Format: epub
Publisher: Gibbs Smith
Published: 2013-03-18T04:00:00+00:00

Sauce

3 cups raw agave

1-1/2 cups raw cacao powder

1/4 cup raw carob powder

1/2 teaspoon vanilla extract

1/4 teaspoon sea salt

1/2 cup coconut oil

Panna Cotta Blend all ingredients except pistachios and cacao in a Vita-Mix until smooth. Stir in pistachios and nibs. Freeze in custard molds until ready to use.

Whip Blend all ingredients in Vita-Mix until very smooth. Chill in freezer 3–4 hours, then whip in a blender.

Wafers Mix ingredients in a medium-size bowl by hand. Spread to 1/8 inch thick on Teflex sheets and dehydrate 4–5 hours. Cut into desired shapes and place on dehydrator screens; dehydrate an additional 4–5 hours.

Sauce Blend ingredients in Vita-Mix until smooth.

Assembly Unmold panna cotta onto plates—garnish with whip and drizzle sauce over the top. Stick two wafers into each panna cotta. Serves 4–6

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