Blue Butterfly Pea Lemon Panna Cotta Cake
Isn't it incredible how something as simple as a color can change your whole perception of a cake? At Suncore Foods, colors are of those things that make us incredibly happy and this unique twist of classic Italian dessert is the kind of grown up “playing with foods” we wholeheartedly approve of! Made this simple yet blue-tiful no-bake dessert with the magic of Suncore Foods® Blue Butterfly Pea Supercolor Powder for the impressive hue! It's such a perfect, light, and quick delicious weekend dessert to make. It is one of our favorite no-bake desserts to make and this Blue Butterfly Pea Lemon Panna Cotta Cake has us in a daze! Make this captivating cake for yourself and get a taste the magic!
125g vegan cookies/biscuits (You can use your favorite homemade or store bought cookies/biscuits to make the crust. Any crisp and crunchy cookie will work)
60g melted dairy free butter
1/3 cup freshly squeezed lemon juice
1/3 cup full fat coconut milk
1/4 cup (50g) sugar of choice
1 tsp agar-agar
2 tbsp (16g) cornstarch (dissolved in 2 tbsp water)
1 tsp Suncore Foods® Blue Butterfly Pea Supercolor Powder
1. Place the cookies/biscuits in a food processor and process to small crumbs. Add the melted butter and pulse until combined. Firmly press the mixture into the base of the cake rings.
2. Combine coconut milk, lemon juice, sugar in a saucepan bring mixture to a boil, with constant stirring for 1 minute. Add agar-agar and mix until completely dissolved. Whisk in butterfly pea flower powder and dissolved cornstarch. Let simmer for 1 minute. Pour over the base layer, refrigerate for at least 2 hours to set.