Serves six 

INGREDIENTS:

• 1 cup full or coconut milk
• 2 1/2 tsp agar-agar
• 2 cup heavy whipping cream or full-fat coconut cream
• 1/2 cup + 4 tbsp white sugar
• pinch of salt
• 1 tsp vanilla paste
• 1 cup strawberries
• 1 1/2 cup raspberries
• 1 cup blueberries
• 1/2 tbsp lemon juice
• 2 Violet Crumble bars, smashed
• 1/2 cup edible flowers (optional)

METHOD: 

1. Add milk and agar-agar to a saucepan and let stand for 3-5 minutes
2. Heat on low-medium heat and stir for 4-5 minutes without bringing to boil
3. Add cream, 1/2 cup + 1 tbsp of sugar, vanilla paste and salt, continuing to stir until sugar is dissolved and mixture is steaming
4. Remove from heat and cool for 5 minutes
5. Divide into 6 stemless glasses
6. Refrigerate for 6 hours, until fully set
7. Combine 1 cup strawberries, lemon juice and 3 tbsp sugar in a saucepan
8. Bring to a slow boil and heat for 4-5 minutes until a syrup texture is reached
9. Stir in 1 cup raspberries and 1/2 cup blueberries
10. Remove from heat and cool to room temperature
11. Spoon coulis over chilled panna cottas
12. Sprinkle remaining berries and flowers over panna cottas and crumble mix onto plate