Full Recipe
Author
Curio Kitchen | 2025-03-26
Description
Serves 6.We love the simple Italian dessert panna cotta, and here we make it vegan and distinctly Curio by infusing coconut milk with vanilla and cardamom for a subtly complex flavor. The lemon glaze is scented with cardamom and gets its jewel-like violet color from butterfly pea flowers, a rare flower we source from urban farmers in Cartagena, Colombia.Note: You can make the panna cotta and glaze a day or two ahead of time, keeping them separately in the fridge. The glaze will thicken in the fridge, so you'll need to warm it to return it to a spoonable consistency — do that in a saucepan or by popping it into the microwave for a few seconds.
