Rose & Vanilla Panna Cotta with Raspberry Compote

Rose & Vanilla Panna Cotta with Raspberry Compote
Prep Time 15 mins
Cook Time 10 mins
Rest Time 3 hrs
Total Time 3 hrs 25 mins
Cuisine:
Courses:
Description

This dessert is designed to end the evening on a soft note. Delicately floral, gently sweet and beautifully light, it feels romantic without being heavy, exactly what you want after a rich main. The rose is subtle rather than perfumed, the vanilla warm and familiar, and the sharp raspberry compote brings everything into balance.

It’s also the ultimate Valentine’s dessert from a hosting point of view. Made entirely in advance, it waits patiently in the fridge until the moment you’re ready to serve. There’s no last-minute stress, no juggling timings, just a final flourish and a quiet, elegant close to the meal.

Ingredients
    For the panna cotta
  • 250 ml plant-based cream (soy or oat work best)
  • 100 ml plant-based milk
  • 40 g caster sugar
  • 1 tsp vanilla extract
  • 1 tsp tsp rose water (to taste)
  • 2 g agar-agar powder
    • For the raspberry compote
  • 150 g raspberries (fresh or frozen)
  • 1 tbsp caster sugar
  • 1 tsp lemon juice
Instructions
  1. 1
    Place the plant-based cream, plant milk, caster sugar, vanilla extract and rose water into a saucepan.
  2. 2
    Whisk in the agar-agar powder until fully dissolved.
  3. 3
    Place the pan over a medium heat and bring to a gentle simmer, whisking continuously.
  4. 4
    Once simmering, cook for 2–3 minutes, continuing to whisk, to activate the agar-agar.
  5. 5
    Remove from the heat and carefully pour the mixture into two lightly greased ramekins or serving glasses.
  6. 6
    Allow to cool slightly, then transfer to the fridge and chill for at least 3 hours, or until fully set.
  7. 7
    To make the compote, place the raspberries, caster sugar and lemon juice into a small saucepan.
  8. 8
    Cook over a low heat for 5–7 minutes until the fruit breaks down and the mixture thickens slightly.
  9. 9
    Remove from the heat and allow to cool completely.
  10. 10
    To serve, either turn the panna cottas out onto plates or serve them in their glasses.
  11. 11
    Spoon the raspberry compote over the top just before serving.

Nutrition Facts

Servings 2

Serving Size 1

Amount Per Serving
Calories 320kcal
% Daily Value *
Total Fat 16g25%
Saturated Fat 9g45%
Sodium 0.1mg1%
Total Carbohydrate 36g12%
Dietary Fiber 3g12%
Sugars 28g
Protein 4g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://grub-club.co.uk/recipe/rose-vanilla-panna-cotta-with-raspberry-compote/