Violet Panna Cotta

INTRODUCTION

Violet Panna Cotta is a delightful and elegant dessert that captures both the beauty and flavor of wild violets. This creamy dish is a perfect blend of almond and coconut milk, enhanced with the sweetness of maple syrup and the freshness of lemon juice. The unique touch of wild violets not only adds a pop of color but also brings a gentle, floral note to this dessert. It is light, refreshing, and simple to make, making it an excellent choice for gatherings or a sweet treat at home.

WHY YOU WILL LOVE THIS RECIPE

You will love this recipe for many reasons. First, it is simple! With just a few ingredients, you can create a stunning dessert that impresses your family and friends. Second, the use of wild violets brings a unique flavor and visual appeal. This dessert stands out with its beautiful purple hue, making it perfect for special occasions.

Moreover, Violet Panna Cotta is dairy-free, thanks to the almond and coconut milk. It is a fantastic option for those who want a lighter, plant-based dessert. The combination of flavors from the creamy texture, floral violets, and the hint of citrus from the lemon juice makes each bite a delightful experience. Finally, it is a make-ahead dessert that you can easily prepare in advance, leaving you with more time to enjoy your gathering!

HOW TO MAKE Violet Panna Cotta

Making Violet Panna Cotta is not only easy but also enjoyable. Follow these instructions carefully, and in no time, you will have a beautiful dessert ready to impress.

EQUIPMENT NEEDED

To make Violet Panna Cotta, you will need the following equipment:

• A medium saucepan
• A heatproof bowl
• Measuring cups and spoons
• A whisk
• 6 individual cups or molds
• Plastic wrap (optional for covering)

Ingredients You’ll Need

• 2 cups of almond milk
• 2 cups of coconut milk
• 2 tbsp gelatine
• 1/2 cup wild violets
• Juice from 1/2 lemon
• 1 vanilla bean
• 2 tbsp maple syrup

STEP-BY-STEP INSTRUCTIONS:

1. Start by placing 1/2 cup of almond milk in a bowl. Sprinkle the gelatine over the almond milk in a single layer. Let it sit for 15-20 minutes so the gelatine can soften.

2. While waiting, prepare the cups. Grease the insides of 6 cups with coconut oil to help the panna cotta release easily later.

3. In a medium saucepan, combine the remaining almond milk and the coconut milk. Add the vanilla bean to the mixture. Place the saucepan over medium heat and bring it to a boil.

4. Stir the milk mixture regularly. As soon as it starts to bubble, remove it from the heat.

5. Now, add the softened gelatine mixture to the saucepan. Use a whisk to mix well until the gelatine has completely dissolved.

6. Add the wild violets, lemon juice, and maple syrup to the saucepan. Mix everything gently but well. Make sure to take it off the heat before it starts to boil again.

7. Carefully pour the mixture into the individual cups, filling them equally.

8. Allow the cups to cool at room temperature for a short time. Then, cover them with plastic wrap or simply place them in the fridge. Let them chill for at least 2 hours until they set.

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HOW TO SERVE Violet Panna Cotta

Violet Panna Cotta is best served chilled. You can take the panna cotta out of the fridge and let it sit for a few minutes at room temperature before serving. To serve, gently run a knife around the edge of each cup to help release the panna cotta. Invert the cup onto a plate and give it a little shake if needed. The panna cotta should slide out smoothly, showcasing its beautiful shape!

You can garnish the top with extra wild violets, fresh fruit, or a drizzle of maple syrup for extra flavor. This sweet and floral dessert is not just about taste; it’s a feast for the eyes too!

STORAGE & FREEZING: Violet Panna Cotta

You can store Violet Panna Cotta in the refrigerator. Simply cover the cups with plastic wrap to keep them fresh. They will last for about 3 to 4 days in the fridge.

If you want to freeze panna cotta, it is best to do so without the garnish. Allow it to set in the fridge and then transfer it to an airtight container or freezer-friendly bags. You can freeze it for up to 2 months. To enjoy, just thaw it in the fridge overnight.

SERVING SUGGESTIONS

When serving Violet Panna Cotta, you can get creative with toppings. Here are a few ideas:

• Top with fresh berries like raspberries or blueberries.
• Add a dollop of coconut whipped cream for extra creaminess.
• Drizzle with a fruit puree or even a bit of honey.
• Serve alongside cookies or biscotti for a delightful texture contrast.

VARIATIONS

Here are some variations to try with Violet Panna Cotta:

• You can replace almond milk with oat milk or soy milk if you prefer.
• Use other edible flowers such as lavender or rose for different flavors.
• Experiment with sweeteners! You can use honey or agave syrup instead of maple syrup.
• For a richer flavor, add a splash of coconut extract or a bit of almond extract.

FAQs

1. Can I use other types of milk?
   Yes! You can use oat milk, soy milk, or any other plant-based milk you prefer.

2. What can I use instead of wild violets?
   You can try using other edible flowers like lavender, which can provide a lovely aroma and taste.

3. Is this dessert suitable for vegans?
   Yes, this recipe is vegan-friendly because it uses plant-based ingredients and does not include dairy.

4. How do I know when the panna cotta is set?
   The panna cotta should be firm but slightly jiggly when you take it out of the fridge. It will hold its shape after being inverted onto a plate.

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MAKE-AHEAD TIPS FOR Violet Panna Cotta

To make your preparation even easier, you can prepare Violet Panna Cotta a day ahead. It stores well in the refrigerator and can develop even more flavor overnight. Just remember to cover the cups tightly to prevent them from absorbing any odors from the fridge. This way, when it’s time to serve, you will have a beautiful dessert ready to impress your guests in no time. Enjoy making this delightful treat!

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