Basil Panna Cotta with Kiwi / Orange Compote

Hey Fellow Food Lovers,

I hope you’re all having an amazing time and that you are really well.

Today I would like to introduce a simple pudding; Basil Panna Cotta.

Some chefs reckon it’s just good for winter time, some chefs know it’s

also good for summer time, but do you know what? For me, it’s good for

whenever you feel like having it! For me this is the time is now. There

are no limitations, seasonal or otherwise, for this delicious dessert. It’s

always up to us. Today is the perfect day to make panna cotta and it’s

easier than you might think!

Remember! I am using all organic products.

Serves 4 -6




1 bunch of fresh basil

560 ml Cashew or Almond Milk

5 tbsp. agave syrup or maple syrup

2 – 3 tbsp. Agar – Agar powder



Put the milk into the cooking pot with basil and bring to a simmer.

Remove the basil and add agave syrup and agar – agar powder. The

Agar-Agar powder requires you to mix it with 4 tbsp. of hot water before

adding it to the mixture.

Once all the ingredients are in, whisk to ensure everything is properly

mixed, before decanting into small ramekins. Leave to cool for an hour

before putting into the fridge until set (roughly 8 hours).


Kiwi / Orange Compote


1 orange

1 kiwi

100 ml Agave dark syrup

150 – 200 ml water