Vegan Panna Cotta with Rose Jelly
Ingredients
Base
- 2/3 cup GF flour
- 1/3 cup almond flour
- 1/4 cup melted coconut oil
- 2 tbsp maple syrup
- A pinch of salt
Filling
- 400ml full fat coconut cream
- 70g non-dairy white chocolate
- 1 tsp rosewater essence
- 2 tsp agar-agar powder
Jelly
- 1 cup water
- 2 tbsp cane sugar
- 1/2 tsp rosewater essence
- 1 tsp agar-agar powder
- A pinch beetroot powder @suncorefoods
- 2 tbsp rose blossoms @suncorefoods
Preparation
Base
Preheat oven to 180ºC and line parchment paper in a 6” pan
Chuck all ingredients into the food processor
Pulse them until you get a moist, moldable mixture
Firmly press the base dough into the bottom of the prepped pan
Pop the pan into the oven
Bake for approximately 15 minutes
Set aside to cool
Filling
Mix all the ingredients except agar in a saucepan
Bring mixture to boil over low heat
Add agar and let the mixture simmer while stirring constantly
Let the mixture cook until the agar dissolves for approximately 5 minutes
Cautiously pour the smooth ganache into the cooled crust
Jelly
Place the roses in a heatproof jar
Put the jar in a hot water bath and let it sit for 4 hours or a day
Line a colander with a paper towel before straining the mixture and squeeze the flowers to ensure the color comes out
Bring strained water to a boil in a small pot
Chuck in the remaining ingredients except agar and let the mixture simmer or boil
Add the agar-agar powder and cook until dissolved while stirring continually
Boil for 30-60 seconds before turning off the heat
Add beetroot powder for color and set aside
Let it cool before pouring it onto the panna cotta
Let the dessert set in the fridge for 2 hours
Tips
This dessert is a vegan twist on traditional panna cotta, similar to a sophisticated version of jello
The cooked cream makes it more fulfilling and tastier with nutritious tweaks and a rosy flavor
Perfect for health-focused couples celebrating Valentine's Day
Enjoy the dessert as a special treat
