Sea Buckthorn Panna Cotta with Agave and Coconut Cream
This silky sea buckthorn panna cotta brings together the bold, citrusy tang of sea buckthorn juice with the creamy softness of coconut cream, lightly sweetened with agave nectar. Set with gelatin for a melt-in-your-mouth texture, it’s an elegant, no-bake dessert that transforms a wild superfruit into something truly luxurious. Make it ahead for a show-stopping finish to any meal.
Equipment
- small saucepan
- Whisk
- Measuring cups and spoons
- Ramekins, jars, or silicon dessert molds
- Fridge
- Small bowl (for blooming gelatin - if needed)
Ingredients
- 240 ml (1 cup) sea buckthorn juice
- 120 ml (½ cup) water
- 120 ml (½ cup) sweetened coconut cream
- 60 ml (4 tbsp) agave nectar, or to taste
- 7 g (1 standard gelatin packet)
- 60 ml (¼ cup) cold water (for blooming the gelatin - if needed)
Instructions
- In a saucepan, combine sea buckthorn juice, water, cream, and agave nectar.
- Warm gently over medium-low heat until steaming, stirring to fully dissolve the agave. Do not boil.
- Remove from heat.
- Add gelatin and whisk into the juice blend until completely dissolved.If blooming the gelatin: In a small bowl, sprinkle the 7 g gelatin over 60 ml cold water. Let sit for 5–10 minutes before blending with the juice mix.
- Taste and adjust sweetness if needed.
- Pour into molds, ramekins, or serving glasses.
- Chill at least 4 hours until fully set.
Video
Notes
🔢 Estimated Nutrition (per serving – for 6 servings):
(based on sweetened coconut cream and 60 g agave)
- Calories: ~135
- Fat: 6 g
- Carbohydrates: 18 g
- Sugar: 16 g
- Protein: 2 g
- Fiber: 0.5 g