Violet Panna Cotta recipe

This easy to make creamy and smooth panna cotta recipe when accompanied with wild violets transforms a classic Italian dessert into a vibrant and captivating adventure.
You can serve it on its own or accompanied by fruits, syrups or wild edibles. Since wild violets are blooming everywhere I used their beauty and innocence to bring panna cotta on a culinary adventure.

This Italian speciality made it to the top 20 the most popular desserts in the world and certainly for a reason. Originally made of heavy cream (panna cotta means cooked cream in Italien) I took a liberty to make its lighter non-diary version.

Violet Panna Cotta ingredients

When we eat desserts I like to use nutritious, real food ingredients. I always seek healthier alternatives to white sugar such as raw honey or maple syrup.

Almond milk

Low in calories and sugar almond milk is a nutritious drink made of ground almonds mixed with water. Packed with vitamin E and D, calcium and riboflavin it seems like ideal ingredients to replace heavy full fat cream that panna cotta has originally been made. However, to make the panna cotta really smooth and creamy we need to add some healthy fat into the mixture.

Coconut milk

Thick Coconut milk is made of grating flesh from a coconut that is soaked in water and then strained to produce a milk-like consistency. High in calories and fat coconut milk possesses a thick consistency and its rich and creamy texture is just perfect for our panna cotta dessert.

Maple Syrup

High in antioxidants Maple syrup has more calcium, iron and magnesium than other sugary alternatives (1). The saps from various species of maple trees, maple syrup offers other than its sweet and delicious taste, nutrients such as riboflavin, zinc, magnesium, calcium and potassium.

Gelatin

High in protein gelatin is made by processing animal bones and skin. During this process, collagen is also created, a very important protein that connects muscles and bones. Flavourless Gelatine has no colour or scent and has the ability to turn liquid into a jelly-like texture. For a tropical twist, make this mango panna cotta. 

Instructions on how to make dairy-free Violet Panna Cotta

First step

Place almond milk in a bowl and sprinkle gelatin over in the single layer. That will prevent the gelatin to form clumps. Let it stand for 15-20 minutes to soften.

Second step

Grease the insides of 6 cups with coconut oil.

Third step:

Combine the almond and coconut milk in the saucepan, add the vanilla bean and bring it to boil. Stir regularly and as soon as the mixture starts to bubble, remove it from the heat.

Fourth step:

Add gelatin in milk to the mixture and mix it well till gelatine dissolves completely.

Fifth step:

Add violets, lemon and maple syrup to the mixture and remove before it starts to boil.

Sixth step:

Pour the mixture into individual cups and let it cool in the fridge for at least 2 hours.

To decorate your Panna Cotta

• Use wild violets to give vibrant colours and a sweet taste to the dessert
• You can top the panna cotta with caramel sauce, violet jelly, Elderflower cordial, Elderberry syrup or grated fruits or nuts.
• You can use any edible flowers to decorate. If you don’t have violets, primrose, lilac or dandelions would be great too.

Wild Violets

While some people find violets to be a pretty challenging weed in their garden, some just cannot wait for these fragile and pretty flowers to start to bloom. They usually appear amongst the first flowers to bloom after primrose in early spring and there are several hundred species of various shades of purple, blue, white or pink-hued violets. We are talking about wild violets that are edible and full of vitamin C. Whereas the ornamental African violet plants that many of us have at home are not edible and can make you ill if eaten.

We have already discussed their medicinal benefits for skin or their ability to ease the cough. This time we want to explore their benefits when they are used in food. Both, the leaves and wild violet flowers contain high amounts of vitamin C and vitamin A. Flowers have a sweet flowery taste that goes really well with any dessert. They are also used in salads or syrups.

Preserving violets for longer

Violet flowers smell great and also look wonderful on any dessert. Their striking colour and smell makes any dessert stand out. Especially desserts of plain colour like panna cotta. The only disadvantage of wild violets is that they are going to wilt fast as their shelf life is pretty short. I usually go at the last to forage them so they can still look fresh and pretty on the desserts. There are certain methods on how to preserve them longer like making candied violets by dipping them in beaten white egg and sugar. Candied violets make a beautiful garnish to any cake or for any special occasion. If you want to use them in a drink just make ice cubes with them, they will last this way for several months in the freezer.