This a coincidental Easter-dessert post, but it seems fitting regardless – some normalcy amidst the chaos! I spent a lovely morning with C – we did our usual urban hike loop for a good six miles with lots of elevation.
Normally I’d always make dessert for fam Easter, but since everyone is isolated, this one was eaten by C and I for dessert last night after a zoom board game night with the nieces and nephews, and then for breakfast this morning. Sadly, I didn’t have chocolate with my Easter bfast, but rest assured I’m making up for it now.
Highly recommended to put tea in dessert! Not the first time I’ve done this of course, but it still remains one of my favorite things. Oolong is one of my absolute faves – although I’d actually be hard pressed to pick favorites, since I always have several types each of black, green, oolong, and herbals around here. It seems that anything that is coffee or tea flies with me, ha!
This is also very easy to make – you’re basically making tea with the panna cotta filling before you actually turn it into a panna cotta. Bonus points for being all things out of my pantry (am averaging about 8 days between trips to the market, and trying to keep it that way), and for being gluten free, dairy free and refined sugar free. It’s easily grain free too, if you sub the cornmeal for more almond flour.
I hope you’re able to find some quality time today with those you love, whether via an online, streamed thing or in person. I was lucky enough to do both – Easter traditions with the fam, though virtual, and time with C.
Happy Easter! Go eat chocolate :)
Oolong Panna Cotta with a Black Sesame Crust
A Wait are Those Cookies original. Gluten free, dairy free and refined sugar free. Yield: 1 9″ tart, serves several. If you don’t have oolong, I think black tea would also be good here with the black sesame – maybe Earl Grey or Chinese Breakfast – anything you’d put milk in.
For the crust:
1/4 c black sesame seeds
1.5 c almond flour
1/3c unsweetened shredded coconut
heaping 1/4 tsp sea salt
1/2 tsp baking soda
2 tsp vanilla extract
2 tbsp pure maple syrup
6 tbsp coconut oil, melted
Using a mortar & pestle, grind up the sesame seeds until they’re a gritty, flour-like consistency. You’ll probably have a few larger pieces in there, which is totally fine.
In a large bowl, stir together sesame seeds, almond flour, shredded coconut, cornmeal, sea salt, and baking soda. Add in vanilla, maple, and melted coconut oil, and stir until completely combined. The dough will look crumbly, but you’ll be able to press it together with your fingers.
Preheat the oven to 350, and lightly grease a 9″ tart pan (w/ removable bottom) with coconut oil. Press the crust into the plate and up the sides with a spoon or your fingers, creating a smooth edge (or not, your call!). Poke the bottom with a fork a few times, and bake for 15 minutes. Remove and let cool for a few minutes.
For the Panna Cotta:
1 package unflavored powdered gelatin
1 can full-fat coconut milk
1 tbsp vanilla bean paste or vanilla extract
3 oolong tea bags, tea leaves removed
Scant 1/4 cup maple
1/4 c cold water
In a small bowl, sprinkle the gelatin over 1/4 cup of the cold water. Let stand without stirring until the gelatin is moistened, about 10 minutes.
Pour the coconut milk into a small saucepan and add the tea leaves. Bring to a simmer over medium heat, stirring consistently. Remove from heat, cover and let steep for 10 minutes.
Strain the coconut milk to remove the tea leaves. Whisk in maple and vanilla, and bring the milk back up to a simmer. Whisk in the gelatin mixture. Stir until completely dissolved, about 3 minutes. Cool until lukewarm. Pour the panna cotta mixture into the cooled tart shell. Place in the refrigerator until set, approximately 4 hours or preferably overnight.
Top with whatever pretty things your heart desires! Serve cold out of the fridge. Store any leftovers covered in the fridge as well.