This light and fruity raspberry panna cotta is so easy to make, it’s dairy free and absolutely delicious. The traditional panna cotta originates from Italy. It is a dessert of sweetened cream thickened with gelatin and moulded. The cream may be aromatised with coffee, vanilla, or other flavourings. Moreover, as I mentioned in the Coconut and Lime Mini Desserts recipe post, raspberries are one of my top 3 all time favourite fruits. They are not only packed with nutrients, vitamins and fiber, but they make a tasty addition to breakfast, lunch, dinner or dessert.
Benefits of Raspberry
Raspberries are one of the healthiest fruits ever. For instance, with more vitamin C than oranges, low in calories, high in fibre, and with a big measure of folic acid, the humble raspberry is a champ in the world of healthy food. Packed full of antioxidants, they have long been known to protect your body against diseases and cell damage. Most importantly, it releases the hormone protein called adinopectin in the body that is known to help prevent type 2 diabetes. And did I mention all the potassium, vitamin A and calcium too? That’s right, the raspberries have it all!
Below I’ve listed few major health benefits of raspberries:
- Boost brain power
- Promote weight loss
- Help lower cholesterol
- Boost the immune system
- Can boost the metabolism
- Aid digestion
“Life is short, eat dessert first.”
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Dairy Free Raspberry Panna Cotta
Ingredients
- 100 ml Water
- 1 ½ sachet Gelatine (vegan)
- 500 ml Coconut milk
- 150 ml Maple syrup
- 1 tsp Vanilla extract
- 150 g Raspberries (fresh)
- 4 Mint leaves (fresh)
Instructions
- Boil 100 ml water and sprinkle 1 sachet gelatine over the liquid. Stir until completely dissolved.
- Add the coconut milk, maple syrup and vanilla and continue stirring until the maple syrup is dissolved. Pour into 4 jars or dessert bowls and chill in the fridge for 2 hour or until set.
- Garnish with fresh raspberries, mint leaves, dust some icing sugar (optional) on the top and serve chilled.
- Enjoy!