Dairy-free panna cotta

Dairy-free panna cotta recipe

72 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

Ingredients

  • 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

    850kj
    204kcal
    10%
  • 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

Method

  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 passionfruit for 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.

You may also like

Be the first to comment

blog comments powered by Disqus