It's surprisng just how easy it is to make this classic delicate Italian dessert. Impress all your dinner guests with a light, creamy and delicious dairy-free coconut panna cotta to finish the evening off.
Preheat the oven to gas 4, 180°C, fan 160°C. Place the gelatine leaves in cold water for 5 minutes to soften. Put the coconut cream, sugar and desiccated coconut in a saucepan and stir over a low heat until all of the sugar has dissolved. Remove from the heat.
Remove the gelatine leaves from the water, squeezing out their excess moisture and stir the gelatine into the cream mixture.
Pour the mixture out between four glasses that have already been greased with oil. Chill for 2 hours until set.
To roast the peaches place them in a large, shallow baking dish with the lemon, sugar and vanilla bean (split down the middle and with beans added to the mixture). Roast until the peaches are tender and leave to cool.
When the manicotti is set, run a thin knife around the edges and coax it out of its mould. Top each manicotti with a couple of pieces of roasted peach, the syrupy roasting juices and some pistachios.
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