1½ tablespoons arrowroot
3 sweet very ripe prunes (light color inside)
1 sweet very ripe nectarine
1 large very sweet ripe mandarin
¼ to 1/2 cup fresh orange juice
Follow the instructions of the Strawberry Panna Cotta and Blackberry Compote, with the following modifications.
1. For the compote, use a very large, ripe, peeled mandarin instead of blackberries. Separate it in pieces. I did not remove the transparent skin of the mandarin pieces, but I did open them to remove any seeds and to allow for the juice to come out while marinating them.
2. For the panna cotta, use 3 medium, sweet, and ripe prunes (of light color inside), and a ripe and sweet nectarine, both fruits unpeeled. Do chop them in pieces, instead of strawberries. This will yield about 2 cups of fruits.
3. For the panna cotta, I added 1 1/2 tablespoons of arrowroot in the blender after adding the fruits, because I used more quantity of fruits than indicated in the original recipe.
Last week, I made the Strawberry Panna Cotta with Blackberry Compote posted on this website. The recipe was so amazingly wonderful.
See this recipe for ingredients, preparation, and serving instructions. However, strawberries and blackberries from original recipe are not used in this one.
I did not know what Panna Cotta was, so I looked it up. I must say, this raw version is much better than the original Italian panna cotta. At least, it is in my opinion.
My husband found this recipe incredibly delicious. We found it to be a kind of soft cheesecake-like. We have never tried panna cotta, but that seems more to be like kind of a flan, according to the pictures we saw on the Internet.
So, we liked it so much, that I decided to come up with another version using other fruits, and I will like to share it with you all.
I hope that the creator of the original recipe does not mind the modifications. Surely not!
For the panna cotta, I used 3 medium very ripe sweet fresh prunes. They are oval form, of dark violet skin, but light color inside, and a very sweet and ripe nectarine.
For the compote, I used a very big, ripe, and sweet mandarin with some extra fresh sweet orange juice.
I hope you like it. Mine is in the freezer, but I already tasted the panna cotta mixture and the compote and they were delicious.
And we just ate a piece each a couple of minutes ago.
Note: I did not have 2 x 4 inch springforms, so I just used my 6-inch springform with a loose bottom as indicated in the original recipe.
I got a big panna cotta that can be cut up to 8 small pieces. The photo shows one of those small pieces. In the picture, I also topped it with a bit of the Fudge Sauce recipe from this website. Yummy!!!!
Click the button below to download the printable PDF.
You do not have any notes. Add some here. Notes are private and are only visible to you.Add New Note
© 2009-2022 The Rawtarian.
This information is not intended to replace a one-on-one relationship with a qualified health care professional and is not intended as medical advice.
I encourage you to make your own health care decisions based upon your research and in partnership with like-minded, qualified health care professional(s). I wish you success on your raw journey!