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!
Photographed truthfully. If you cook it, yours will look like mine.
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 aqua faba | 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 | take care when finding your colour. Red is often non-vegan
Instructions
Instructions for Elderflower Panna Cotta
- Gently whisk the coconut milk, elderflower, maple, and vanilla in a small pan.200 ml coconut milk, 1 tbsp elderflower cordial, 1 tbsp maple syrup, ¼ tsp vanilla extract
- Sprinkle the agar over the surface – no clumps – and whisk again.¼ tsp agar agar powder
- Bring to a soft simmer, stirring often. Let it bubble for 2 full minutes to work its magic.
- Pour into little glasses or pudding moulds.
- Cool at room temp, then chill in the fridge until softly set – at least 2 hours.
Instructions for Simple Strawberry Coulis
- Blend strawberries, lemon, and syrup until smooth as a dream.200 g ripe strawberries, 1 tbsp lemon juice, 1-2 tbsp maple syrup
- Taste and adjust – you want it bright, not cloying.
- Strain if you like it silky, or leave it rustic.
- Chill until needed. Spoon, swirl or puddle.
Instructions for Aquafaba Meringues
- Reduce the aquafaba on a lower simmer by half. it changes colour and works far better.100 ml aqua faba
- Whisk aquafaba and cream of tartar until soft peaks form – patience helps.⅛ tsp cream of tartar
- Add sugar, spoon by spoon, whisking for minutes between the addition of each spoonful of sugar; until glossy and very stiff.80 g golden caster sugar
- About 5 minutes before the end of all the whisking, slowly dribble in the vanilla and rosewater. Proceed slowly.⅛ tsp vanilla extract, ⅙ tsp rosewater
- Pipe or spoon onto lined tray – rustic is charming.
- Dry the meringue low and slow at 75-95°C fan for 2 hours or more. Leave to cool in the oven, 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.
Tried this recipe?Let us know how it was!
COPYRIGHT
© The Golden Polar Bear, 2025. Recipes and photography by Julia Savory. If you share this, please pass it along with kindness and if possible share a link back to this site. #ForTheAnimals