Baobab Panacotta with Rosella Mint Jelly

Looking for a desert with a healthy twist? - try chef DeAnkarra’s innovative take on a classic panacotta!


Rosella mint jelly


- 1/4 cup cold water

- 2 1/4 powder gelatine

dissolve gelatin and leave to settle 5 mins

- 2 cups water

- Bunch mint

- Half cup hibiscus flowers

- Half cup sugar


1) Bring ingredients to boil in a saucepan until sugar dissolves

2) Reduce heat and simmer for a further two minutes

3) Stir in gelatin until dissolved and strain liquid of mint and rosella into glass bowl

4) When cool, place in a refrigerator and chill until it has set


Coconut baobab pannacotta


- Cup coconut milk

- 1/4 Zola Foods baobab powder

- 1/4 cup sugar

- Gelatin as above

- 1/2 cup milk


- Bring coconut milk, milk and sugar to boil until sugar dissolves

- Reduce heat and whisk in baobab powder then gelatin

- Once dissolved take off the heat and set in a mold of your choice

Dress Rosella jelly on top of panacotta for a delicious medley of flavors! If you are feeling adventurous, crumble some of our moringa cookies on top!

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