Honey and rose panna cotta

Honey and Rose Panna Cotta

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


  • 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


  1. Grind cardamom pods with the mortar and pestle or in a spice mill.
  2. In a medium saucepan, add almond milk, ground cardamom and honey.
  3. Heat slowly on a low heat, until just simmering and honey is dissolved.
  4. Sprinkle beetroot powder into milk mixture to create the pink colour.(optional)
  5. In a small bowl, sprinkle gelatine over hot water and stir until dissolved.
  6. Whisk the dissolved gelatine through the almond milk and honey mixture.
  7. Add a splash of rose water.
  8. Place 4 small ramekin moulds on a flat tray lined with a tea towel to catch any spills.
  9. Pour mixture through a sieve into moulds, discard any cardamom pieces, cover with plastic food wrap and refrigerate for 3-4 hours.


  • 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 freeDairy freeSugar alternatives

  • By Bridging Foods, An introduction to gluten, dairy and yeast free eating.

    Learning to eat and cook gluten, dairy, salt, yeast and sugar free, can be the beginnings of making different choices about food.

  • Photography: Lee Green