Chamomile Panna Cotta, Lemon Rind Sauce


Panna cotta is a traditional italian dessert, made of full fat milk and cream… Here’s a much lighter version : with almond and coconut milk, very little sugar and slightly flavored with chamomile as well as topped with preserved lemon zests. So you can have a sweet tooth and still take good care of yourself.

For 4 people.

INGREDIENTS for the panna cotta :

  • 1 cup almond milk.
  •  1 cup coconut milk.
  • 4 tbsp agave syrup.
  • 2 tsp agar agar powder.
  • 1 organic chamomile herbal tea bag.
  • 7 dried chamomile flowers.
  • 1 tsp ground vanilla beans

INGREDIENTS for the lemon rind sauce :

  • the zest for two lemons.
  • ½ cup maple syrup.
  • the juice of one lemon.


1.- In a pan, mix the almond milk, the coconut milk, the agave syrup, the chamomile flowers and tea bag, the vanilla.

2.- Let it simmer for 3 minutes so the chamomile can infuse, then add the agar agar and let it simmer for 3 more minutes while stirring constantly.

3.- Strain the mixture and pour it in small bowls.

4.- Let the panna cotta cool down before storing in your fridge for at least 2 hours.

5.- For the lemon sauce: in a pan, add the lemon zest, maple syrup and lemon juice.

6.- Let it simmer on low heat for 8 to 10 minutes till the mixture becomes thicker. When the sauce will cool down, it will become even more syrupy.

7.- Unmold the panna cotta by inverting on plate and inserting a knife point on the side, the panna cotta will unmold immediately.

8.- Serve with the lemon rind sauce on top (favor the zest part).

Enjoy !

The Pineapple Chef (