Vegan Chamomile Panna Cotta & Lemon Rind Sauce

Panna cotta is a traditional Italian dessert, made of full fat milk and cream…
Here’s a much lighter vegan version: with almond and coconut milk, very little sugar and slightly flavored with chamomile as well as topped with preserved lemon zests.
So you can have a sweet tooth and still take good care of yourself!

Ingredients for the panna cotta:

  • 1 cup almond milk
  • 1 cup coconut milk
  • 4 tbsp agave syrup
  •  2 tsp agar agar powder
  • 1 organic chamomile herbal tea bag
  • 7 dried chamomile flowers
  •  1 tsp ground vanilla beans

Ingredients for the lemon rind sauce:

  • the zest for two lemons
  • ½ cup maple syrup
  • the juice of one lemon


  1. In a pan, mix the almond milk, the coconut milk, the agave syrup, the chamomile flowers and tea bag, the vanilla.
  2. Let it simmer for 3 minutes so the chamomile can infuse, then add the agar agar and let it simmer for 3 more minutes while stirring constantly.
  3. Strain the mixture and pour it in small bowls.
  4. Let the panna cotta cool down before storing in your fridge for at least 2 hours.
  5. For the lemon sauce: in a pan, add the lemon zest, maple syrup and lemon juice.
  6. Let it simmer on low heat for 8 to 10 minutes till the mixture becomes thicker. When the sauce will cool down, it will become even more syrupy.
  7. Unmold the panna cotta by inverting on plate and inserting a knife point on the side, the panna cotta will unmold inmmediately.
  8. Serve with the lemon rind sauce on top (favor the zest part).

Enjoy !

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