Vegan Raspberry Panna Cotta
A refreshing vegan Ramadan dessert, combining the fruity flavour of raspberry with the creamy texture of coconut milk. Dairy-free and free from animal gelatine, this light, elegant treat is perfect as a chilled dessert after iftar.
Makes
3 portions
Ingredients
- 1 pack Foster Clark’s Raspberry Jelly (vegan)
- ¼ cup water
- ¾ cup coconut milk
- 1 cup coconut cream
- Fresh raspberries for garnish
Instructions
- Heat water in a saucepan, add the jelly powder, and stir until fully dissolved.
- In another pan, heat the coconut milk and coconut cream until nearly boiling (do not let it boil).
- Add the hot jelly mixture to the coconut mixture and stir until smooth.
- Pour into jelly moulds and refrigerate for 4 hours until set.
- Unmould and garnish with raspberries or any preferred fruit before serving.
Foster Clark’s Tip
Experiment with different Foster Clark’s jelly flavours for creative and colourful variations.
Made with
