Dairy-free panna cotta recipe
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 and 13 hours 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
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Shop ingredientsEach serving contains
- Energy
- 850kJ 204.0kcal
- Fat
- 12g
- Saturates
- 1g
- Salt
- 0.2g
- Sugars
- 19g
of the Reference intake
Carbohydrate 20.6gProtein 5.0gFibre 2.4g
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- 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 passionfruitfor 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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