top of page

Vegan Panna Cotta with Rose Kombucha Coulis Recipe

If you're looking for a delicious and easy-to-make, free-from-dairy and gelatin dessert that's perfect for any occasion, look no further than this recipe for vegan panna cotta with rose kombucha coulis. Let's get started!

Vegan panna cotta with kombucha coulis


Panna Cotta:

  • 1 L any plant-based milk (soy, oat, almond, hazelnut, coconut, etc)

  • 80 g sugar

  • 6-8 g agar-agar powder

  • 1 lime - only the skin

  • 1 vanilla pod



  1. Put the milk, sugar, and agar-agar in a pot. Mix until dissolved.

  2. Open the vanilla pod and scrape the seeds with the knife. Incorporate the seeds and the vanilla pod with the milk. Add the lime skin and mix again.

  3. Cook at medium-high heat until it starts to boil. Stir often so it doesn't stick to the bottom of the pot. Lower the heat to medium-low and keep stirring for 2 more minutes.

  4. Strain the liquid and discard the vanilla pod and lemon skin.

  5. Pour the liquid into 4 small bowls and let them cool at room temperature before placing them in the fridge for at least 2 h.

  6. For the coulis, just blend the kombucha and berries together. You can then pass the puree through a fine-mesh sieve for a smoother texture, or leave it as it is.

  7. To serve, flip the panna cotta on a plate, pour some coulis, and garnish with chopped pistachios and a couple of mint leaves.

Pro tip: Don't waste the vanilla pod. Keep it in a small bottle with vodka or any other hard alcohol and you'll have vanilla essence to use in the kitchen.

Restock on Rose kombucha below 👇

Swiss Rose Kombucha glass bottle


bottom of page