Violet Panna Cotta
A delightful and elegant dairy-free dessert featuring a creamy blend of almond and coconut milk, sweetened with maple syrup and brightened with fresh lemon juice and wild violets.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 150 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: Chilling
- Cuisine: Vegan
- Diet: Vegan
Ingredients
Scale
- 2 cups almond milk
- 2 cups coconut milk
- 2 tbsp gelatin
- 1/2 cup wild violets
- Juice from 1/2 lemon
- 1 vanilla bean
- 2 tbsp maple syrup
Instructions
- Sprinkle gelatin over 1/2 cup of almond milk in a bowl and let sit for 15-20 minutes.
- Grease 6 cups with coconut oil.
- In a saucepan, combine remaining almond milk and coconut milk with the vanilla bean, and bring to a boil over medium heat.
- Remove from heat as soon as it bubbles.
- Add the softened gelatin mixture and whisk until dissolved.
- Mix in wild violets, lemon juice, and maple syrup.
- Pour into individual cups and let cool before refrigerating for at least 2 hours.
Notes
Best served chilled. Garnish with extra wild violets or fresh fruit before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 12g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg
Keywords: panna cotta, vegan dessert, wild violets, almond milk, coconut milk
Find it online: https://alexandrarecipes.com/violet-panna-cotta-2/