Vegan Grape Jelly Panna Cotta

4 serves
Prep Time: 20 mins | Chill Time: 6 hrs

Ingredients

➕ 4 servesDreamy Jelly Grape Bubblegum
➕ 1 can (400ml) Coconut Milk
➕ 1 tsp Agar Agar Powder
➕ 1 tsp Vanilla Essence
➕ 1/4 cup Maple Syrup

DREAMY JELLY - GRAPE BUBBLEGUM

~~$14.95~~ $9.72

Dessert meets daydream in this light, luscious panna cotta layered with Botanika Blends Dreamy Jelly. The grape bubblegum flavour brings a nostalgic twist, while the creamy vanilla layer adds silky indulgence. It’s one of those magical desserts that looks fancy – but is actually fuss-free!

Method

Prepare the Jelly Base

Make the jelly according to the packet directions. Let the mixture cool slightly, then pour evenly into 4 glasses. Pop in the fridge to set for 3 hours or overnight.
Make the Creamy Panna Cotta

In a medium saucepan over medium heat, combine coconut milk and maple syrup. Sprinkle in agar agar while whisking to prevent lumps. Boil gently for 5 minutes, whisking continuously.
Add Flavour

Remove from heat and stir through vanilla essence.
Layer the Panna Cotta

Allow mixture to cool just slightly (so it doesn’t melt the jelly). Then pour over the set jelly in each glass.
Chill & Serve

Refrigerate for another 3 hours or until the panna cotta layer is firm. Garnish with fresh edible flowers or berries for an elegant touch.

FAQ - Vegan Grape Jelly Panna Cotta

Absolutely! The Grape Bubblegum adds whimsy, but feel free to experiment with other Botanika Blends jelly flavours.
Yep! It’s a seaweed-based setting agent – no animal gelatin in sight.
You sure can. Make it the night before and refrigerate overnight – it sets beautifully.
Agave or rice malt syrup also work well – just adjust to taste.

Absolutely! The Grape Bubblegum adds whimsy, but feel free to experiment with other Botanika Blends jelly flavours.
You sure can. Make it the night before and refrigerate overnight – it sets beautifully.

Yep! It’s a seaweed-based setting agent – no animal gelatin in sight.
Agave or rice malt syrup also work well – just adjust to taste.

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