Honey and rose panna cotta
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Honey and rose panna cotta
This is a beautiful Panna Cotta recipe – light and not overly sweet. When made with almond milk it is a lovely, light dairy free dessert with subtle flavours of rose and cardamom. A healthy dessert – how clever!
SERVES:
4
PREP TIME:
10 mins
COOK TIME:
Refrigerate for 3-4 hours
Ingredients
- 2 cups (500ml) dairy free, gluten free almond, nut or soy milk
- 2 tablespoons raw unprocessed honey
- 4 cardamom pods
- 1 splash rose water
- 1 pinch of beetroot powder optional (this makes the pink colour and does not alter the flavour)
- 1 teaspoon gelatine (or agar agar if you prefer)
- 3 tablespoons hot water
Method
- Grind cardamom pods with the mortar and pestle or in a spice mill.
- In a medium saucepan, add almond milk, ground cardamom and honey.
- Heat slowly on a low heat, until just simmering and honey is dissolved.
- Sprinkle beetroot powder into milk mixture to create the pink colour.(optional)
- In a small bowl, sprinkle gelatine over hot water and stir until dissolved.
- Whisk the dissolved gelatine through the almond milk and honey mixture.
- Add a splash of rose water.
- Place 4 small ramekin moulds on a flat tray lined with a tea towel to catch any spills.
- Pour mixture through a sieve into moulds, discard any cardamom pieces, cover with plastic food wrap and refrigerate for 3-4 hours.
Inspirations
- Serve with fresh strawberries and chopped pistachios.
- For a more simple flavour, leave out the cardamom and substitute rose water with vanilla powder.
- Or, for a different flavour, sweeten with orange juice instead of honey.
- Why Natural sugar vs refined sugar Read here to find out more.
Dietary Requirements
Gluten Free | Dairy Free | Sugar Free | Yeast Free | Egg Free
Filed under
Gluten free, Dairy free, Sugar alternatives
