Strawberry Panna Cotta with Blackberry Compote
This light custard is so very creamy and delicious.
6 ounce blackberries
2 tablespoon agave nectar
.125 teaspoon sea salt
STRAWBERRY PANNA COTTA
1 cup strawberries, cleaned and stemmed
juice of one lemon
¼ teaspoon seasalt
2 cup cashews, soaked for one hour
¼ cup water
3 tablespoon agave nectar
1 teaspoon groundflax seeds
For Blackberry compote: Marinate blackberries in agave nectar and sea salt in the refrigerator for two hours (overnight is best).
Place two 4-inch springform pan (without the bottoms) in the freezer on top of saucer plates or dessert plates. Chill for an hour.
For Panna Cotta: Marinate strawberries in lemon juice and sea salt for an hour.
Blend cashews, flax seeds, agave nectar adding water one tablespoon at a time until cashews are blended well. Add strawberries and remaining water to the blender until very smooth and firm.
Pour mixture into chilled 4-inch springform pan. Chill in freezer for 2 hours to set.
Carefully remove molds from panna cottas. Leave it on the saucer plates and put in the refrigerator overnight. Let stand at room temperature 5 minutes to soften slightly. Serve panna cottas with compote.