I love when my kids join me in the kitchen. One of my son’s Roman’s passions is making desserts, which include frozen treats like sorbet. At this point he is seasoned and with a little guidance he created this delightfully refreshing and perfect for the heat of summer cucumber sorbet, with a lovely undertone of mint.

The direct translation of “panna cotta” from Italian to English is cooked cream. This recipe, however, my dear friends is vegan, made with coconut milk. I love using coconut milk to give dishes that creamy and fatty mouth feel, it is a staple in my kitchen for soups, sauces, curries, ice cream and in Matcha Tapioca Pudding, you can find HERE.