Pepper berry Panna cotta with native Raspberry, Rosella, Strawberry

Native pepper berries from Tasmania are super high in antioxidants. When consumed, they start out sweet and have a distinct strong peppery finish. Pepper berries work well with other berries, other native ingredients and fruits. Berries are also high in antioxidants and low in sugar. Rosella flowers are in season late summer and early autumn. When poached they have a pleasing tartness. If unavailable omit and use extra raspberries.

This dessert is fodmap friendly, making it suitable for anyone suffering a fructose intolerance.

Serves 4


  • 250ml coconut cream
  • 200 ml coconut milk
  • 75ml rice malt syrup or to taste
  • 1 tsp ground mountain pepper berry, if unavailable use pink peppercorns
  • ½ tsp agar-agar
  • 1 cup rosella flowers, seeds removed (dried or frozen if not in season)
  • 1 vanilla bean, split lengthways, seeds scraped
  • 1 tbsp. rice malt syrup, or to taste
  • 1 punnet native raspberries, sub with regular if not in season
  • 1 punnet strawberries
  • Purple violet flowers



  1. In a medium saucepan, warm coconut milk and cream, rice syrup, and pepper berry. In a small saucepan, mix agar with some water to form a paste, then add some extra water, stirring well, to achieve a loose consistency. Boil agar while stirring, with a heatproof silicon spatula, for 10 seconds. Remove from heat.  Pour half of coconut pepper berry mix into agar saucepan and whisk well to combine. Pour the contents of agar saucepan back into bigger saucepan, removing all the liquid with spatula. Whisk well to combine, then pour panna cotta into moulds or a tray, and set in fridge for a few hours.
  2. While panna cotta is setting, combine rosella, rice malt syrup, vanilla bean and seeds, with 1 cup of water, in a small saucepan. Bring to a simmer over medium heat. Remove from heat and allow too steep for two hours. Remove rosellas from syrup and reduce cooking liquor by half. Cool syrup.
  3. Slice 4 strawberry’s thinly length ways. Place onto a baking paper lined tray and place in a 100c oven for an hour or till dehydrated and crisp. Dice and slice remaining strawberries into irregular shapes.
  4. To plate, unmould panna cottas in the centre of a medium bowl plate. Place rosellas, strawberries and raspberries around panna cotta. Sauce generously with rosella syrup. Dot with dried strawberries and violet flowers and serve.

More recipes can be found in our latest Gaia Supplement Cookbook –

Happy & healthy cooking,

Gaia’s Head Chef