ROSE WATER & ALMOND PANNA COTTA

SERVES 4

• 15g gelatine • 3 cups almond milk • ¼ tsp stevia powder • juice of 1 lemon • ¼ tsp rose water extract • ¼ cup granadilla pulp, to serve • almond flakes, toasted, to serve

1. Fill a cup ¼ full with water, sprinkle the gelatine powder over the water and leave it to set. Bring the almond milk, stevia and lemon juice to a simmer in a small pot, add the gelatine and stir until the gelatine is completely dissolved. Remove the liquid from the heat and let it cool completely. Stir the rose water extract through the liquid.

2. Pour the liquid into four glasses or serving ramekins and refrigerate it until it is until set.

3. To serve: Serve the panna cotta chilled, garnished with granadilla pulp and toasted almond flakes.