Rosewater Meringue, Elderflower Panna Cotta and Strawberry Coulis

This trio dessert brings together crisp rosewater meringues, gently set coconut and elderflower panna cotta, and a fresh strawberry coulis that cuts through with brightness. It’s floral, soft, and full of summer light — a romantic plate that feels feather-soft but composed. Each element can be made ahead and plated with imagination. You can adapt this recipe to suit your fruit!

A vegan dessert. Pink meringue sitting on white panna cotta which is sitting on a round pool of strawberry coulis

Print Recipe

Prep Time 45

Cook Time 10

Meringue drying time 2

Total Time 55

Course Pudding, Sauces

Cuisine British Home Cooking

Servings people

Calories 401

Ingredients

Ingredients for Elderflower Panna Cotta

200 ml coconut milk
1 tbsp elderflower cordial
1 tbsp maple syrup | or agave syrup
¼ tsp vanilla extract
¼ tsp agar agar powder | not flakes, it must be powder

Ingredients for Simple Strawberry Coulis

200 g ripe strawberries | frozen works ok!
1 tbsp lemon juice
1-2 tbsp maple syrup | or agave syrup

Ingredients for Aquafaba Meringues

100 ml aquafaba | reduced; you'll need 2 tins of chickpeas to get 100ml reduced aquafaba.
⅛ tsp cream of tartar
80 g golden caster sugar
⅛ tsp vanilla extract
⅙ tsp rosewater
⅛ tsp red food colour gel

Instructions

Instructions for Elderflower Panna Cotta

Gently whisk together the coconut milk, elderflower cordial, maple syrup and vanilla extract in a small saucepan.
200 ml coconut milk, 1 tbsp elderflower cordial, 1 tbsp maple syrup, ¼ tsp vanilla extract
Sprinkle the agar agar evenly over the surface, whisking continuously to prevent any lumps forming.
¼ tsp agar agar powder
Bring to a gentle simmer, stirring frequently. Once simmering, cook for 2 minutes to activate the agar.
Pour immediately into serving glasses or pudding moulds.
Leave to cool to room temperature, then chill for at least 2 hours, or until completely set. The set panna cotta should wobble gently when nudged.

Instructions for Simple Strawberry Coulis

Blend the strawberries, lemon juice and maple syrup until smooth.
200 g ripe strawberries, 1 tbsp lemon juice, 1-2 tbsp maple syrup
Taste and adjust the sweetness. The coulis should taste bright and fresh rather than overly sweet.
Pass through a fine sieve if you prefer a silky finish, or leave unstrained for a more rustic texture.
Chill until needed.

Instructions for Aquafaba Meringues

Place the aquafaba in a small saucepan and simmer gently until reduced by half. Leave to cool completely before whisking.
100 ml aquafaba
Whisk the aquafaba with the cream of tartar until soft peaks form.
⅛ tsp cream of tartar
Add the sugar a tablespoon at a time, whisking well after each addition, until the meringue is thick, glossy and holds stiff peaks. The mixture should be thick enough that it doesn't slump when piped.
80 g golden caster sugar
Whisk in the vanilla extract and rosewater during the final few minutes of whisking.
⅛ tsp vanilla extract, ⅙ tsp rosewater, ⅛ tsp red food colour gel
Pipe or spoon the meringue onto lined baking trays.
Bake at 75–95°C fan for about 2 hours, or until dry. Leave to cool completely in the switched-off oven with the door closed.

Nutrition

Calories: 401kcalCarbohydrates: 57gProtein: 2gFat: 21gSaturated Fat: 18gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gSodium: 15mgPotassium: 297mgFiber: 0.03gSugar: 52gVitamin A: 0.5IUVitamin C: 4mgCalcium: 40mgIron: 3mg

Nutritional values are estimates only and will vary depending on specific ingredients used. Nutrition is per serving. Information is for the main recipe, not optional accompaniments.