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Turmeric Panna Cotta


  • 2 cups Organic Rice milk
  • 2 Flax Eggs (or organic eggs)
  • 1-1½ teaspoons Rooted by Heal'r
  • 1 teaspoon vanilla extract or seeds of one vanilla pod
  • 2-2½ teaspoons grass fed gelatin powder (the latter being slightly firmer)
  • 1 tablespoon rice malt syrup
  • 2 tablespoons pure organic maple syrup (to taste)

Suggestions for toppings:

  • Drizzle of organic maple syrup
  • Dusting of cinnamon/coconut sugar
  • Fresh fruits i.e. orange slices, grapefruit, figs...
  • Cinnamon Ginger Spiced Apples


Place the organic rice milk, maple, rice malt, vanilla and Rooted in a small saucepan. Heat the mixture over medium heat until just boiled, reduce heat, and simmer for 2-3 more minutes, until evenly warmed through.
Add in the gelatin powder, mixing through until dissolved.
Remove the saucepan from heat. Gently filter the mixture through a super fine sieve, set aside.
In a bowl, whisk the eggs until pale and fluffy. Gently add the filtered warm rice milk mixture to the eggs, and whisk to evenly combine.
Divide the mixture between 4 ramekins, serving bowls or tea cups.
Let the mixture cool and place in the fridge for about 5 hours or until set.
To serve, enjoy the pannacottas topped with your choice of fruits and/or other toppings. You may also gently turn them onto serving plates, topped off with your choice of toppings. Enjoy.
We’ve served ours here with a drizzle of maple and fresh homegrown figs.

For more wholefood dessert recipes, download our FREE Wholefood Sweet Treats Recipe e-Book here.

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