Panna cotta. This beautiful Italian dessert is traditionally made with milk and cream but is equally delicious made senza lattosio (without dairy). It is fairly simple, quick to whip up and can be made ahead of time for a dinner party, so ticks all the boxes for me.
Gluten, dairy, refined sugar, egg free.
1 cup almond milk
1 cup coconut cream
2 tsp vanilla paste (unsweetened) or the seeds of 2 vanilla pods
1 Tbs manuka honey, rice malt syrup or sweetener of your choice
1 Tbs galatine (I used Great Lakes as it is preservative free)
1 cup frozen raspberries
1/4 cup water
1 tsp gelatine
Optional – fresh lime juice and sweetener of your choice such as honey or rice malt syrup
1. To make the vanilla layer, warm almond milk, coconut cream, vanilla and sweetener over a low – medium heat and whisk gently until luke warm. Taste and add more sweetener if you wish (we found it just right with 1 Tbs of manuka honey).
2. Sprinkle gelatine over evenly while whisking quickly to ensure even distribution. Continue to whisk until it is completely dissolved.
3. Pour into 4 ramekins or silicone muffin pans and put in the freezer for 1/2 an hour or so or until just set enough to pour raspberry layer on top.
4. To make raspberry layer, heat raspberries and water on a low heat until warm. Taste and add lime juice and sweetener if you wish (we found it just right without). Puree with a stick blender, then sprinkle gelatine over evenly while whisking quickly to ensure even distribution. Continue to whisk until it is completely dissolved. Pour over vanilla layer and put in the fridge for at least 3 hours or until set.