Gluten-free panna cotta with strawberry sauce

Gluten-free panna cotta with strawberry sauce: a creamy dessert made with cream, milk, vanilla, honey and fresh strawberries – simple, elegant and without gluten.

At a glance

• Serves 4
• Prep time: 10 min
• Cooking time: 5 min
• Total time: 15 min
• Calories: 240 kcal per serving
• Protein: 6 g
• Fat: 18 g
• Carbs: 16 g

Ingredients

• 400 ml cream
• 100 ml milk
• 1 tsp agar agar (about 2 g)
• 2 tbsp honey
• 1 tsp vanilla extract
• 200 g strawberries
• 1 tbsp honey
• Juice of ½ lemon

Method

You’ll need: saucepan · stick blender · sieve · wooden spoon · whisk

1. Put the milk in a pan and whisk in the agar agar.
2. Add the cream, honey and vanilla extract, bring everything to the boil while stirring and let it boil rapidly for 2 minutes.
3. Take the pan off the heat and stir everything thoroughly so the mixture is smooth.
4. Pour the mixture into glasses or moulds. Let it cool a little first, then leave it to set in the fridge.
5. For the sauce, blend the strawberries with the honey and lemon juice until smooth. If you like, push it through a sieve.
6. Serve the panna cotta with the strawberry sauce.

Good to know

Sometimes a dessert can just be quietly good. This panna cotta is creamy, delicate in flavour and just right when you want something special without much effort.

Swaps

Honey → date paste (also adds some fibre and minerals); milk → sheep's or goat's milk (stronger flavour); cream → coconut milk (dairy-free, with a different fat profile)

Allergens

Contains milk. Generally suitable for children, but honey isn't suitable for babies under 12 months, and during pregnancy make sure the dairy products are pasteurised.