Here is a beautiful triple layer Panna Cotta Cake with a delicious biscuit base, Vanilla middle and pink top layer naturally coloured with our VPA Beet 500 powder.

Ingredients

Base-
  • 1 cup Almonds
  • ½ cup Walnuts
  • 2 tbsp. Maple Syrup
Middle Layer-
  • ½ cup Almond milk
  • 1½ tbsp. Gelatine
  • 2 scoops Vanilla WPI
  • 1 can Coconut Cream
  • 1 tsp Vanilla
Top Layer-
  • 1½ cup Oat Milk
  • 1½ tbsp. Gelatine
  • 1 scoop VPA Beet 500
  • 2 scoops Vanilla WPI

Method

  1. In a food processor, blitz all base ingredients on high.
  2. Transfer to a lined press form tin and press in firmly.
  3. In a mixing bowl, whisk almond milk and gelatine together.
  4. Rest for 5 minutes.
  5. Add remaining middle layer ingredients and whisk until smooth.
  6. Pour over base and chill.
  7. To make top layer, whisk half of the oat milk with the remaining gelatine.
  8. Rest for 5 minutes.
  9. Add remaining top layer ingredients and whisk until smooth.
  10. Transfer to tin and chill until set.

MACROS (per serve)

Cals: 282
Protein: 18.1
Fat: 20.4
Carbs: 5.6