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Dairy-free panna cotta  recipe

Dairy-free panna cotta recipe

100 ratings

Deliciously thick and creamy, this traditional Italian panna cotta is also dairy-free. Flavoured with vanilla, it makes the perfect make-ahead dessert for serving guests or for anyone following a dairy-free diet. See method

  • Serves 4
  • 20 mins to prepare and 10 mins to cook, 13 hrs 00 mins to cool
  • 204 calories / serving
  • Healthy


  • 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

Each serving contains

  • Energy

  • Fat

    12g 16%
  • Saturates

    1g 7%
  • Sugars

    19g 22%
  • Salt

    0.2g 3%

of the reference intake
Carbohydrate 20.6g Protein 5g Fibre 2.4g


  1. 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.
  2. 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.
  3. In a small saucepan cook the extra 2 tablespoons of sugar and the seeds and juice from the passionfruitfor 2 minutes until syrupy. Remove from the heat and allow to cool.
  4. 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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