This panna cotta was inspired by a stroll through the spring market where I fell in love with the first bunches of pink rhubarb and the Gariguette strawberries that were just beginning to appear. The idea of combining these two complementary flavors in a lactose-free dessert came to me naturally.
What I love about this recipe is its perfect balance between the creamy sweetness of the coconut cream base, the tangy acidity of the rhubarb, and the explosive freshness of the mint. Together, they create a symphony of flavors that truly heralds the arrival of warmer weather.
You can easily adjust the proportions to your liking: more strawberries if you prefer something sweet, more rhubarb for those who enjoy a touch of tartness. This panna cotta can be prepared well in advance, making it a perfect dessert for entertaining.
The silky texture of coconut cream is a wonderful substitute for classic cream, and even those most reluctant to try lactose-free desserts will be won over by this refreshing spring version.
Strawberry-rhubarb panna cotta with fresh mint
4
portions30
minutes10
minutes245
kcal1
hour10
minutesA creamy, lactose-free panna cotta that combines the sweetness of strawberries with the tartness of rhubarb, enhanced by the freshness of mint. A light and fragrant spring dessert that melts in your mouth.
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Ingredients
400 ml of thick coconut cream
200g strawberries of
150 g of rhubarb
60 g of sugar
4 g of agar-agar
10 fresh mint leaves
1 tablespoon of honey
The juice of 1/2 a lemon, multiply according to quantity
Preparation steps
- Wash and hull the strawberries, then dice them. Peel the rhubarb and cut it into 1cm pieces.
- In a saucepan, simmer the rhubarb with 20g of sugar and lemon juice for 8 minutes until it is tender.
- Add the diced strawberries and cook for 2 minutes. Set this compote aside.
- Finely chop 6 mint leaves. In another saucepan, heat the coconut cream with the remaining sugar and the chopped mint.
- When the cream is simmering, sprinkle in the agar-agar in a fine stream while whisking vigorously. Let it boil for 2 minutes.
- Divide the warm compote among 4 glasses. Gently pour the coconut cream over it.
- Place in the refrigerator for at least 3 hours to allow the panna cotta to set.
- When ready to serve, decorate with the remaining mint leaves and a drizzle of honey.
📊 Nutritional Information
1 serving (approx. 180g)
| Nutrient | Value |
|---|---|
| Calories | 245 kcal |
| Proteins | 3 g |
| Carbohydrates | 28g |
| including sugars | 26g |
| Lipids | 14g |
| including saturated fatty acids | 12g |
| Fibers | 3 g |
| Sodium | 15mg |
| Vitamins | |
| Vitamin C | 85% of the recommended daily allowance (RDA) |
| Vitamin K | 25% AJR |
| Vitamin B9 | 15% AJR |
| Minerals | |
| Manganese | 20% AJR |
| Potassium | 12% AJR |
| Calcium | 8% AJR |
* RDA = Recommended Daily Allowance
📝 Notes
To unmold easily, quickly rinse the bottom of the glasses under warm water. This panna cotta will keep for 48 hours in the refrigerator.
💡 Chef's Tips
Be sure to whisk the agar-agar well to avoid lumps. If your coconut cream is too runny, use only the thicker part from the top of the container. The compote can be prepared the day before.
🔄 Variations
- Cherry version: replace the strawberries with pitted cherries
- Tarragon version: replace the mint with finely chopped tarragon for a more original touch
