This no-bake panna cotta with raspberries and hibiscus jelly is an extremely light dessert. The panna cotta layer is made with coconut yoghurt. The fresh raspberries make it juicy and it is a perfect summer treat. The hibiscus jelly has a hint of rose which makes an exciting combination with the berries.
The crust is gluten free made with oats and almonds. Sweetened only with dates. If you are on a gluten free diet, make sure that the oat is gluten free.
The coconut yoghurt gives the panna cotta a touch of tanginess. I used coconut yoghurt. I guess you can replace with other plant based yoghurt. I haven’t tried. You can sweeten the cream with sugar, maple, agave or sweetener of your choice according to your diet. You can leave it out but for me worked better with a touch of sweetness.
I used hibiscus for the jelly layer. It is one of my favourite flower and tea. I can drink it anytime, ice tea in the summers and hot in the winters. It is tasty, sour, full of vitamin C and the ruby red colour is just brilliant. I added some rose syrup which you can find in Indian, Pakistani or Middle Eastern shops. If you can’t find you can use rose water or you can leave it out completely. It is a lovely match with the fresh raspberries.
Enjoy and let me now how did you like it!
Base Layer Yoghurt Layer Raspberry Jelly Layer Yoghurt Layer Base Layer Raspberry Jelly
Raspberry Jelly Layer