Coconut Panna Cotta with Strawberry Lavendar Compote
Coconut Panna Cotta with Strawberry Lavendar Compote
This exquisite dessert combines the creamy elegance of panna cotta with the classic richness of a cheesecake base. A vibrant strawberry compote delicately infused with lavender creates a harmonious blend of fl avours and textures. I love serving these in two-cup glass dessert bowls or alternatively large stemless wine glasses. This recipe is featured in […]
Servings
4
Prep time
Cook time
Recipe
Gluten Free
Ingredients
- 2 tbsp cold water
- Compote1 tbsp maple syrup
- 2½ tsp powdered gelatine
- 1 tsp culinary lavender
- 400mL tin full-fat organic coconut milk
- 1½ cups heavy cream
- ¼ cup honey
- ¼ tsp vanilla powder
- ½ cup organic gluten-free oats
- ½ cup gluten-free oat flour
- ½ cup slivered almonds
- ¼ cup maple syrup
- 2 tbsp unsalted butter
- 250g strawberries hulled & sliced in half
Method
- Place water into a small bowl and sprinkle over gelatine. Stir well and let stand for 5 mins until gelatine blooms.
- Combine coconut milk, cream, honey and vanilla powder in a saucepan. Heat until small bubbles begin to appear on top. Do not boil. Remove from heat.
- Microwave gelatine for 10 secs (or use a double boiler). Stir until mixture becomes clear with no lumps. It may require an additional 5-10 secs of microwaving until fully dissolved.
- Stir gelatine through cream mixture until fully dissolved. Set aside to cool.
- Use a non-stick frying pan to heat oats, flour and almonds. Stir until mixture begins to turn golden, about 4 mins. Reduce heat and add maple syrup and butter. Stir until combined.
- Divide oats and almond base between 4 bowls or stemless wine glasses and press base down firmly.
- Carefully pour cooled cream over each base. Place in fridge for 5-6 hrs or overnight until set.
- Place strawberries, maple syrup and lavender into a heavy-based saucepan. Bring to a simmer and cook for 10 mins. Transfer to a clean bowl, cool for 10 mins and then refrigerate until serving.
- To serve, divide and spoon strawberries on top of each panna cotta and garnish with dried lavender stems (if using).
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