Once I realized how easy panna cotta was to make, I confess I’ve been hooked. Providing layers of flavor, this Strawberry Mango Sutra Panna Cotta makes a dessert that’s delicious, elegant, and perfect for making in advance. The combination of strawberries and a mango spice blend lends fresh fruitiness, while the tang of the goat cheese keeps the flavors bright and balances the creaminess of the cashew cream.
If you remember my Mango Almond Flour Scones, you know how much I love Satya’s Mango Sutra Spice Blend*. Well, this panna cotta is another fun use of its unique, addictive flavor. Really, give it a try!
See the Recipe Notes below for ingredient substitution notes.
Related Recipes
I’ve mentioned Satya Spice Blends before, but here are some of the other fun recipes I’ve made with them:
- Mango Almond Flour Scones (Dairy Free)
- Spiced Lamb Casserole
- Cilantro Chutney Marinated Tuna Steaks
- Curry Kamaal Turnip Chips
- Pizza Masti Zucchini Roll-ups
- Chaat Party Roasted Green Beans
If you like panna cotta, you should really try my savory twist:
If you’re wondering what else to make with this dessert, check out my Indian Fusion Dinner Party Menu for some ideas.
Strawberry Mango Sutra Panna Cotta
Combining the sweetness of strawberries, the tang of goat cheese, and the tropical freshness of Satya’s mango spice blend, this Strawberry Mango Sutra Panna Cotta makes an excellent dessert for any dinner party.
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Servings: 12
Calories: 176kcal
Ingredients
For the Strawberry Purée:
- 24 ounces Strawberries Hulled and diced 686.5 grams 1 lb 8.2 oz 4 cups
- ½ cup Allulose 96 grams
For the Cashew Cream:
- 1.5 cup Raw Cashews
- 1.5 cup Boiling Water
For the Strawberry Goat Cheese and Cashew Panna Cotta:
- 8 ounces Goat Cheese
- 2 tablespoons Satya Mango Sutra Spice Blend
- ½ cup Warm Water
- 2 teaspoons Unflavored Gelatin
- 2 cups Cashew Cream From Above
- 1 cup Plant-Based Plain Yogurt
- 1 cup Strawberry Purée From Above
Instructions
To Make the Strawberry Purée:
- Rinse, de-stem, hull, and dice 24 ounces Strawberries.
- In a high speed blender, combine the diced strawberries and ½ cup Allulose. Start at the lowest speed and work up to the highest. Once blended, pour the mixture through a fine mesh strainer into a large measuring cup (4 cup) to remove the seeds. Set it aside.
To Make the Cashew Cream:
- Place 1.5 cup Raw Cashews in a medium heat safe bowl and pour in 1.5 cup Boiling Water. Cover the bowl with plastic wrap and allow it to sit for 10 minutes.
- Drain the Cashews, but be sure to reserve the soaking liquid.
- Pour the softened cashews into a high speed blender or food processor with all of the soaking liquid and process until smooth. Start by pulsing the mixture and work up to the highest speed.
- Remove the Cashew Cream from the blender and place it in a small saucepan.
To Make the Strawberry Goat Cheese and Cashew Panna Cotta:
- Crumble 8 ounces Goat Cheese (softened / room temperature) into a high speed blender and add 2 tablespoons Satya Mango Sutra Spice Blend.
- In a small bowl, heat ½ cup Warm Water in the microwave. Then sprinkle 2 teaspoons Unflavored Gelatin over it and stir to combine. Allow it to sit while you complete the next 2 steps.
- In a small saucepan, warm 2 cups Cashew Cream over medium heat, stirring constantly to prevent sticking until it is just warmed through and lightly steaming. It should not be boiling.
- Pour the warmed Cashew Cream in the blender with the Goat Cheese and blend until the mixture is smooth and the Goat Cheese is melted.
- Add the softened Gelatin and blend the mixture again until smooth.
- Add in 1 cup Plant-Based Plain Yogurt and blend it until smooth.
- Add in 1 cup Strawberry Purée and blend again until smooth.
- Liberally grease a muffin pan (preferably silicone) with Butter Flavored Nonstick Cooking Spray. Then divide the mixture evenly between the wells of the muffin pan. Refrigerate for 30 minutes uncovered to prevent unwanted condensation. Then cover with plastic wrap and chill in the fridge for an additional 4 hours or up to a day in advance.
Equipment
- Measuring Cups
- Measuring Spoons
- Heat Safe Bowl
- Plastic Wrap
- Small Saucepan
- Butter Flavored Nonstick Cooking Spray
Notes
- Cashew Cream Alternative
- I use goat cheese and cashew cream in this recipe to keep the lactose lower, but you can easily swap the cashew cream for heavy cream in a 1:1 substitution if you’d prefer.
- Plant-based Yogurt Alternative
- Again, this recipe uses plant-based plain yogurt in the interest of lowering the lactose level. However, if that’s not a concern for you, feel free to substitute plain unsweetened yogurt instead.
- While you could “technically” use sweetened vanilla yogurt, I haven’t tested the flavor interaction of the vanilla with the tang of the goat cheese, so it may not be ideal.
Your Own Recipe Notes
Nutrition
Nutrition Facts
Strawberry Mango Sutra Panna Cotta
Amount per Serving
Calories
176
% Daily Value*
Fat
13
g
20
%
Saturated Fat
4
g
25
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
5
g
Cholesterol
9
mg
3
%
Sodium
76
mg
3
%
Potassium
215
mg
6
%
Carbohydrates
19
g
6
%
Fiber
2
g
8
%
Sugar
4
g
4
%
Protein
8
g
16
%
Vitamin A
202
IU
4
%
Vitamin C
33
mg
40
%
Calcium
50
mg
5
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!
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