Coconut Panna Cotta With Gypsy Berry Compote

Coconut Panna Cotta With Gypsy Berry Compote

Coconut Panna Cotta With Gypsy Berry Compote

You’ll be seeing the world through rose coloured glasses (and we don’t mean the alcohol induced kind) once you grace your palette with the gentle taste of our coconut panna cotta with delectable gypsy berry compote. It’s pretty, it’s pink and unlike the traditional version of the classic Italian dessert, it’s completely gelatine free. That means no animal body parts were used in the making of this majestical pud which we think makes it all the better. After all, anything you can do we can do vegan. 

This cruelty free panna cotta gets its delicate hue from our very own Gypsy Rose Super Latte powder. No unnatural food dye in sight and you’ll be getting added superfoods and prebiotics. The accompanying compote features the same powerhouse powder along with a subtle creaminess from your choice of plant based milk to take it to that next level. We think you’ll like it berry much if we do say so ourselves.

Sweet, creamy and just the right amount of tang, you’ll be tickled pink by this blush coloured dessert. It’s so pretty you won’t even want to eat it, or at least not before snapping a few hundred photos for the gram and obviously tagging us @knowrishwell #knowrishwell so we can drool along with you! Xx Knowrish Well

 

 

COCONUT PANNA COTTA WITH GYPSY BERRY COMPOTE

 

Total time: 30 mins

Makes: 4 portions

 

INGREDIENTS

 

PANNA COTTA

1 can / 400ml Coconut milk

3 ½ tbsp  Coconut yoghurt

1 tsp  Agar agar powder

1 1/2  tsp extract  Vanilla extract

3-4 tbsp  Maple syrup or Rice Malt Syrup

1 tsp Gypsy Rose super latte powder

 

FOR BERRY COMPOTE

1/4 cup Raspberry or any other berry (fresh or frozen)

4 tbsp rice malt syrup

¾ cup plant based milk

1 tsp kw Gypsy Rose latte

 

MAKE

 

PANNA COTTA

Place all panna cotta ingredients in a small pot, combine well and bring to a boil. Once started to boil,  then turn it down to a simmer. Cook for about 2-3 minutes whisking it constantly.

Pour the mixture into 2 small silicon moulds (muffin tray) or shallow glass and chill in the fridge for 1-2 hour, or for a speedy result put in freezer for 25 minutes. Once it has set, turn the puddings out of the moulds and serve onto a plate.  

 

GYPSYROSE BERRY COMPOTE

In a separate sauce pan, place frozen berries and all ingredients and combine well. Once mixed, put the compote on medium heat and boil continuously for at least 5-10 minutes till reduced to ¾ original mixture or when it is almost syrupy.

Cool for at least 5 minutes and pour on top of the panna cotta. Then you will need to place it back in the fridge for another 30 minutes then its ready to serve. 

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