Dairy-free panna cotta recipe

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Vanilla panna cotta with passion fruit HERO
  • Rating: 3 stars
  • 20 mins to prepare and 10 mins to cook, 13 hrs 00 mins to cool Takes: 20 mins to prepare and 10 mins to cook, 13 hrs 00 mins to cool
  • 4 Serves: 4

Put the dairy free milk, the dairy free cream, sugar, zest, vanilla pod and seeds in a heavy-based pan and bring just to the boil. Stir to dissolve the sugar. Take off the heat. 

Meanwhile place the gelatine in a small bowl of water and leave for 5 minutes to soften. Squeeze any excess water out of the gelatine and whisk into the warm milk mixture. Cool to room temperature, then strain into a jug and divide between 4 dariole moulds. Cover and chill for a minimum of 5 hours or overnight.

In a small saucepan cook the extra 2 tablespoons of sugar and the seeds and juice from the passionfruit for 2 minutes until syrupy. Remove from the heat and allow to cool.

To serve

Dip the dariole moulds into a bowl of hot water for 30 seconds to loosen before turning out and spoon over the cooled passion fruit sauce.

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  • 3 sheets gelatine
  • 225ml (8floz) dairy free milk, we used Alpro
  • 250ml (9floz) dairy free cream, we used Alpro single
  • 40g caster sugar, plus 2tbsp for fruit sauce
  • finely grated zest 1 small orange
  • 1 vanilla pod, split and seeds scraped out
  • 4 passion fruit, halved
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Each serving contains
  • Calories 470 23%
  • Sugar 41g 46%
  • Fat 30g 43%
  • Saturates 18.9g 94%
  • Salt 0.3g 5%
of an adult's Reference Intake amount. Find out more
Fairy - For the toughest grease-cleaning challenges

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