Blueberry & Dragon fruit Panna Cotta

One of my most impressive recipes yet! There is no need to use gelatine to make jellies or panna cottas, and so they can be enjoyed by everyone. This recipe is very easy to put together and is sure to impress. Enjoy!


Ingredients (Serves 2)

For the panna cotta

  • 350ml of brown rice milk
  • 2 teaspoons of maple syrup
  • 1/2 teaspoon of vanilla extract or half of 1 vanilla pod
  • 4 teaspoons of agar flakes
  • 2 teaspoons of dragon fruit powder

For the blueberry sauce

  • 50g of fresh blueberries
  • 2 teaspoons of maple syrup
  • 2 tablespoosn of water


Start by pouring the brown rice milk into a sauce pan. Sprinkle the agar flakes over the milk, but do not stir just yet. Place on the heat, bring to the boil and stir. Simmer for 5-7 minutes or until the flakes have dissolved. When ready, remove from the heat and stir in the vanilla and maple syrup. Finally, sprinkle in the dragon fruit powder and stir thoroughly. You may notice small lumps of dragon fruit powder in your mix, using a wisk to stir the milk for about 1 minute will help break them apart, but don’t worry if you do not get them all.


Take the glasses or pots you plan to fill with the panna cotta (should be able to hold at least 125ml of liquid), and using a sieve to catch any remaining lumps of powder, pour in the mix equally. Leave on the side for about 15 minutes to cool before placing them in the fridge for 2 hours to completely set.


While the panna cottas are setting, you can start on the blueberry syrup. Mix in a small saucepan the blueberries, water, and maple syrup and bring to the boil. Simmer for 5 minutes, occasionally stirring and then leave to one side to cool.

Once set, remove the panna cottas from the fridge and pour over each the blueberry syrup. Store in the fridge until you are ready to enjoy. These will keep for up to 4 days. Enjoy!


Health Info

Blueberries – Rich in vitamin A and antioxidants, which can protect our cells from damage and inflammation. A lack of vitamin A in the diet can reduce the bodies ability to fight viruses.

Brown Rice Milk – Naturally high in all B vitamins which are essential to your metabolism, circulation and nerve function.

  • Vitamin B1 (Thiamin) is required for the synthesis of the neurotransmitter acetylcholine, a chemical messenger required for good nerve and muscle function, as well as good memory and proper mental function.
  • Vitamin B2 (Fiboflavin) is an essential coenzyme of the enzymes flavin mononucleotide (FMN) and flavin adenine dinucleotide (FAD). Both of these enzymes are required for the formation of adenosine triphosphate (ATP), thus required for the production of energy
  • Vitamin B3 (Niacin) is essential for conversion of the body’s proteins, fats, and carbohydrates into usable energy.
  • Vitamin B5 (Pantothenic Acid) is used to manufacture stress hormones, and during long periods of emotional upset, depression or anxiety, there is an over production of stress hormones. During this time the body’s need for pantothenic acid appears to increase. Pantothenic acid converts into panthetheine, which is then converted into Coenzyme A (CoA). CoA is essential to the production of energy and the metabolism of fats, carbohydrates and protein.
  • Vitamin B6 (Pridoxine) plays a key role in red blood cell metabolism and cellular growth. It is responsible for the production of haemoglobin, a compound within the red blood cells that carries oxygen to body tissue. Vitamin B6 is also needed to maintain hormonal balance, with female reproductive hormones being the main focus. For example, vitamin B6 has been shown to reduce blood levels of oestrogen.
  • Vitamin B12 (methylcobalamin) plays a key role in the formation of red blood cells and is needed for the metabolism of proteins, fats and carbohydrates.

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