Blood oranges are everywhere right now and I've been thinking about making marmalade with them, but it's a two-day process. Instead, I made blood orange bars and this panna cotta. The bars were good, but I wasn't crazy about the texture and they were a little too sweet. I have a similar problem with this recipe. It tastes delicious, but it's much too firm. It's more like gelatin and less like a silky smooth pudding. Panna cotta is traditionally made with milk and cream, which I substituted with coconut yogurt and cultured coconut milk to make my vegan version. My next batch will be made with almond yogurt and almond milk for a more neutral base and with a bit less agar agar for a softer gel. I do love that color! Blood Orange Panna Cotta Yield: 6 servings 1 cup fresh blood orange juice 1 3/4 teaspoons agar agar flakes 1/2 cup sugar 5 teaspoons finely grated blood orange peel 2/3 cup Greek-style yogurt 2/3 cup cultured coconut milk 1/2 teaspoon fresh le
Mum and my sister Beatrice and the kids stopped by for a visit today, so I thought I'd make dessert. One of the signature cakes at the restaurant where I work is a ricotta cheesecake. It's light and fluffy and not as creamy, smooth, or sweet as a cream cheesecake. My vegan version is more dense, but just as moist and browned beautifully. The almond ricotta worked very well, but I'd like to try a cashew or macadamia ricotta for an even creamier texture. Almond Ricotta Cheesecake Yield: One 9-inch cake Earth Balance buttery spread, softened, for pan 3/4 cup sugar, plus more for pan 3 cups almond ricotta cheese 1/4 cup all-purpose flour 1 tablespoon finely grated lemon or orange zest 1/4 teaspoon salt 1 teaspoon vanilla extract 1 teaspoon Amaretto 3 tablespoons Enger-G Egg Replacer 3/4 cup warm water Preheat oven to 375 degrees. Butter and sugar a 9-inch springform pan. Combine almond ricotta, flour, sugar, lemon zest, vanilla extract, Amaretto, and salt in a la