Celebrating 6 years of blogging – Vanilla Panna Cotta (gelatine free) with Elderflower Roasted Rhubarb

Vanilla Panna Cotta (gelatine free) with Roasted Rhubarb | Get the recipe at deliciouseveryday.com

I started blogging 6 years ago today, and when I started Delicious Everyday back then I had no idea as to how big a role it would play in my life. What started as something to keep me occupied while my then boyfriend (now husband) was on deployment with the Australian army in Afghanistan is now a part of my every day life.

Over the 6 years I’ve been lucky enough to get to know other bloggers, some who have become good friends, even if we’ve only ever met via email. Some I’ve enjoyed watching as they’ve grown over the years  as I followed their journey from home cook through to becoming a published cookbook author.

I’ve also been surprised and delighted by beautiful emails from readers, some who have even sent me little gifts or cards in the mail. That to me is mind boggling, that my humble words and recipes posted from the comfort of my home here in Brisbane Australia can reach readers around the world.

I’ve had ups and downs, moments where comments or emails from kind hearted readers have brought a smile to my face, and even tears. There have also been moments of “why am I doing this?”, along with moments of, I’m ashamed to say, jealousy at the success of other bloggers.

There have been cooking disasters, burns, and other accidents in the kitchen, including a slip on the floor that lead to a knee dislocation. There have also successes. I love that now I feel confident tackling recipes that 6 years ago I would have dismissed as too difficult.

Over the years my photography has changed too. I cringe whenever I look back at old posts, at the photos I once thought were good enough to share in public, but as embarrassing as they are they are evidence that I’ve grown. In the last 6 years I’ve practiced and read photography tips, all the while trying to develop my own style. While I am happy with the photos I produce now, most of the time anyway, I also know I’ll never have the talent that some food bloggers do who produce absolutely breathtaking and beautifully styled photographs that are better than many I’ve seen in food magazines or cookbooks.

My life has changed in other ways too. I fell in love with a wonderful man. Got engaged on the beaches of Fiji, well, that is once my husband found the ring that he lost in the sand (I’ve never seen him look so terrified) with the help of half the resort, before proposing to me on the spot before he lost the ring again.  And last year we married, fittingly, beside a beach, however, thankfully no-one lost anything this time!

One thing has remained constant though, and that is my love of food. While I may not be into following the latest food trends, I cook what I enjoy making, and what my not quite as adventurous as I am husband enjoys eating. I also love exploring new foods and discovering new foods, or food that I once upon a time thought I didn’t like, such as rhubarb.

I’m not sure whether my tastes have changed, or I just had a bad first experience with rhubarb, but for a long time it was something I refused to eat. Then one day I had a rhubarb dessert at a restaurant and all that changed.

To celebrate 6 years of blogging I decided to tackle making a vegetarian panna cotta. That is, a panna cotta without gelatine. In it’s place I’ve used agar powder.

Agar, sometimes referred to as Agar Agar, comes from seaweed, and can be used in place of gelatine. It is unflavoured, sets much more quickly than gelatine, and will provide a firmer set than gelatine. It comes in two varities, flakes and powder. In this recipe I’ve used powder, which is relatively easy to come across in health food stores, and is easier to use than the flakes as it dissolves quickly.

To accompany my agar vanilla panna cotta I’ve roasted some rhubarb with sugar and a touch of elderflower cordial (my latest obsession). Feel free to skip the elderflower cordial, or in its place try adding a couple of cardamom pods.

Thank you for your love and support over the last 6 years. It’s meant the world to me.

Vanilla Panna Cotta (gelatine free) with Roasted Rhubarb | Get the recipe at deliciouseveryday.com

4.7 from 3 reviews
Vanilla Panna Cotta with Elderflower Roasted Rhubarb
Prep time
Cook time
Total time
A delicious vegetarian panna cotta using agar powder in place of the traditional gelatine.
Serves: 2
  • ¾ cup whipping cream
  • ½ cup milk
  • ½ tsp agar powder
  • 2 tbs caster sugar
  • ½ a vanilla pod, seeds scraped
  • oil for brushing, choose a neutral oil such as sunflower, canola or safflower
  • 3 sticks of rhubarb, trimmed and cut into 4cm (1½ inch) lengths
  • 1 tbs sugar
  • 2 tsp elderflower cordial
  • 2 tbs water
  1. Place the cream and milk in a small saucepan along with the agar and whisk to combine. Leave for 15 minutes. Lightly brush 2 panna cotta moulds with a little oil.
  2. Add the sugar and vanilla seeds to the mixture and place over medium heat and gently bring to a boil. Simmer for about 3 to 4 minutes, stirring regularly. Remove from the heat and strain through a fine mesh sieve before pouring into the greased moulds. Allow to cool to room temperature before refrigerating for 1 hour.
  3. While the panna cotta is chilling preheat the oven to 180 celsius (350 Fahrenheit) and place the rhubarb, sugar, elderflower cordial and water in a shallow roasting dish. Toss to combine and cover with foil and roast for 15 minutes, or until the rhubarb is tender, but not mushy.
  4. To unmould the panna cotta place the base of the moulds into a dish of hot water for a few seconds before turning out onto a plate or bowl. Serve with the rhubarb and top with the rhubarb roasting liquid.


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32 Comments on "Celebrating 6 years of blogging – Vanilla Panna Cotta (gelatine free) with Elderflower Roasted Rhubarb"

May 16, 2014

That looks amazing!!!! and congrats on 6 years!! That is super impressive. I just re-branded and relaunched today and it’s only been 2 years. :-)

October 28, 2013

Congratulations!! 6 years is such a wonderful milestone!! I’m so happy to have met you through this foodie world – who knew that I would travel to the other side of the world and then come to know such a talented food blogger as yourself from my own hometown :-) Your photos are always so inspiring and you do indeed have the talent to go further. I think you are just a perfectionist and are always setting the bar very high for yourself 😉 Here’s to many more years of food blogging and friendship. xx

October 25, 2013

I’m a long time reader of your beautiful blog but I’ve never commented so I wanted to take the opportunity to congratulate you on this beautiful space you’ve built. I have made so many recipes and every single one has turned out delicious although I have to say my favourite is the mushroom wellington. I’ve served it at dinner parties several times and each time it’s been an absolute hit – even with non vegetarians! Keep up the beautiful work.

October 23, 2013

Congratulations on 6 years of delicious recipes. I love reading your blog posts and drooling over your fantastic photos. In fact, it was your blog that inspired me to start my own, eat quaff laugh, about my own food and wine eating and drinking and my love of food and entertaining. I’ve only been going for a couple of months now, so still have a long way to go. If I can be half, or even a quarter, as good as you, I’ll be happy!

October 23, 2013

Well done Jennifer, your blog is lovely and is something you should be very proud of! A delicious looking panna cotta as well, I have never tried making it with agar agar but I think I’ll have to give it a try – as your photos look delicious! Good luck in your blogging future and congratulations on a great 6 years – not just on your blog but in your life as well.

October 22, 2013

Oh, a big congrats to you on 6 years blogging! I think your blog is truly lovely and I look forward to more recipes and beautiful photography.
Hope your knee is OK!

October 21, 2013

Congratulations on six years! Sticking with ANYTHING for that long is an achievment – congratulations.

October 20, 2013

Thank you for sharing your story. As a new food blogger, its great to hear your journey and hope I have some of your success too. I have always wanted to try a panna cotta, I think you have inspired me!

October 20, 2013

Hello Jennifer. Congratulations on your milestone. I can’t remember how I came across your blog but it is one of the first ones I jumped upon and still continue to love it. Look forward to many more great stories and recipes. Gail :)

October 19, 2013

Many congrats on 6 years! I never knew where blogging could take me either. Your panna cotta looks amazing, especially without gelatin!

October 19, 2013

Congratulations on 6 years of blogging! It’s such an achievement and I’m such a fan of this space that you’ve created.

October 19, 2013

Well done. Just as you have enjoyed the ride, so have we. Congrats on the milestone and best wishes for many more….

October 19, 2013

Congrats on the blogging milestones and cheers to many more deliciousness to come — this is the perfect dessert to celebrate. Love the spring flavors here, J :)

October 19, 2013

Congratulations on the anniversary! You’ve done a great job, I love your recipes and photos, and I really look up to you as a blogger as well 😉 x

October 19, 2013

Congrats on your 6 years of blogging. May there be many more. The Panna Cotta looks so tempting and delicious

October 19, 2013

Jennifer, congratulations on your sixth year of blogging, quite a milestone. Love your recipe here, agar agar is amazing to work with!

October 19, 2013

Congratulations on 6 years of blogging, so glad to “meet” you along the journey! :) Gorgeous panna cotta, I love the striking contrast of the rhubarb!

October 19, 2013

Congratulations – 6 years Wow! Love your dessert as well.

October 19, 2013

Love you blog. Congrats, and greetings from Brazil.

October 18, 2013

Your’s is one of the first blogs I read and I just love the recipes you come up with. HUGE congratulations on 6 years and here’s to many many more!