This coconut pannacotta is lovely and creamy, yet no cream is used and the whole recipe is dairy-free and vegan.
See the recipe
See the recipe
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This coconut pannacotta is lovely and creamy, yet no cream is used and the whole recipe is dairy-free and vegan. See the recipe
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Using a no-added-sugar fruit spread (or ordinary jam if sugar is not a problem for you) as an egg substitute is a little like using a substitute that’s a mixture between a sweetening syrup and a fruit purée. The pectin in the fruit spread helps to bind the ingredients together and the wet consistency of the spread adds moisture into the sweet treat. Read more |
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February 2014
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