summer

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!

Panna Cotta Cake with Raspberries and Hibiscus Jelly

Hajnal 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… Desserts Panna Cotta Cake with Raspberries and Hibiscus Jelly European Print This

Serves: 8 Prep Time: 2 Hours

Nutrition facts: 200 calories 20 grams fat

Click on Stars to Rate Recipe → 5.0/5

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Ingredients

Base Layer

• 1 ½ cup almonds
• 1 cup oats
• 5 Medjool dates soaked
• 2 tbsp coconut oil

Yoghurt Layer

• 1 cup coconut cream
• 2 cups coconut yoghurt
• 2 tbsp coconut sugar or sweetener of your choice (adjust according to your taste)
• 1 tsp agar agar powder

Raspberry Jelly Layer

• 2 cups hibiscus tea
• 2 tbsp coconut sugar or sweetener of your choice (personal preference) 
• 1 tsp agar agar powder
• 2 tbsp rose syrup or rosewater (optional)
• 150g raspberries

Instructions

Yoghurt Layer

1. Heat all ingredients in a pan. Stir to dissolve sugar and agar agar.
2. Keep stirring and bring it to boil. 
3. When it starts to boil, close the heat and set the mix aside to cool down slightly.
4. Make the base while it is cooling.

Base Layer

1.  In a food processor, pulse the ingredients until starts to look like dough.
2. Press the dough evenly into a baking pan with a removable bottom.  
3. Pour the yoghurt mixture over. Let it set for an hour.

Raspberry Jelly

1. Heat the hibiscus tea and dissolve sugar and agar agar.
2. Bring it to boil and simmer for a minute.
3. Close the heat and mix in the rose syrup if you use any.
4. Let it cool until a bit.
5. Arrange the raspberries on the yoghurt layer.
6. Pour the hibiscus tea over the raspberries gently.
7. Let it chill in the fridge for 4 hours.