Panna Cotta is without doubt my favorite dessert. It is so simple and refreshing. The perfect touch at the end of a meal. What I love the most about this dessert is – as you have probably already guessed – its texture. Just put a small spoon of this fabulous cream in your mouth and let it melt. Simply voluptuous…
I love all the varieties of Panna Cotta. The Italian style, with the traditional cream and a hint of vanilla; served with a red fruit coulis. Or the exotic versions, served with a mango or passion fruits coulis. And more recently, I have discovered the vegan style.
I was told once that one should never cook its favorite dessert. Until now, I have let others spoil me with their Panna Cottas… But I became more and more curious about the new versions of this dessert and the available offer in stores and restaurants was not enough for me anymore. I also wanted to make a lighter and healthier version of it, and if possible lactose-free. To do so, coconut milk appeared as a must. My first try of vegan Panna Cotta was coconut-mango. Irresistible, but maybe a bit too common to be published on the blog…
I was dreaming of a rose Panna Cotta for a while. At first, I wanted to try it with almond milk. But the result in terms of texture has nothing to do with the original. It is not as soft and smooth… which could be very disappointing… I therefore thought about mixing coconut and rose water. Which, to be honest, I was skeptical about at first. But, as soon as I added the rose water in the coconut milk that was heating and, I knew it would be a wonderful combination.
So here is my vegan Panna Cotta suggestion with a Moroccan twist. This desert is so easy to make that it would be a shame not to try it. A decoration with a few crystallized rose petals will make it the perfect dessert for a romantic dinner!
Coconut and Rose Panna Cotta
Serves 3 to 4
400 ml / 13 fl oz coconut milk
3 tbsp organic rose water
2 g agar-agar
2-3 tbsp sugar or 1-1.5 tbsp stevia/truvia
Crystallized Rose Petals for decoration - Optional
A few rose petals (organic rose)
1 egg white, beaten
In a saucepan, heat the coconut milk and the rose water. Add sugar and agar-agar. Whisk for 2 minutes non-stop. Let it cool before pouring in dessert jars. Let it harden in the fridge for at least 3 hours. Take out of the fridge 15 minutes before serving.
Crystallized Rose Petals Preparation
Prepare the petals. Soak them successively in the egg white (remove the exceeding) and in the sugar. Pour delicately on a plate and let it dry for several hours.
Hi there! I'm Majda.
Foodie, yogini, life lover!
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