Dairy-Free Panna Cotta
Serves 12
10 mins prep
10 mins cook
240 mins Cooling time
260 mins total
Dairy-free panna cotta made with dairy-free milk and topped with a variety of fruit compotes.
Panna cotta
Mango lemon cardamom topping
Strawberry rhubarb compote
Blueberry rosemary lime compote
Kiwi mint compote
Do ahead
Grease the ramekins (or whatever molds you’ll use) with a bit of coconut oil.
Bloom the gelatin
In a small bowl, combine the gelatin and the cold water. Stir to combine then let sit for 5 minutes.
Heat the milk
In a medium pot combine the dairy-free milk, granulated sugar, kosher salt and vanilla extract. Whisk together and heat to a low simmer. Once simmering and all of the sugar is dissolved, remove from the heat and let sit for 1 minute.
Add the bloomed gelatin mixture to the milk mixture and whisk until the gelatin is fully dissolved.
Pour into the prepared molds/vessels. Chill in the refrigerator for at least 4 hours to set the panna cottas. Serve in the molds or demold them (see instructions below.)
Demold (optional)
One at a time, slide a thin knife or offset spatula along the top edge to remove the suction and place the bottoms of the ramekins in a small bowl of hot water for 10-15 seconds to warm the outside and help it release. Be careful not to get any of the water into the panna cotta. Invert the ramekin onto a plate and give a gentle shake to help it release.
Top and serve
Top with your desired compote or plain fruit. Serve immediately.
Toppings
Mango lemon cardamom: Combine the mango pulp with the cardamom and lemon juice. Sprinkle lemon zest over to serve.
Strawberry rhubarb: Cook the strawberry, rhubarb, sugar and salt in a saucepan for 10 minutes over medium heat or until thickened to your liking. Let cool before using.
Blueberry rosemary lime: Cook the blueberries, whole rosemary sprig, sugar, lime juice and salt in a saucepan for 10 minutes over medium heat or until thickened to your liking. Let cool before using. Sprinkle lime zest over to serve.
Kiwi mint: In a small bowl combine the diced kiwi, mint and sugar. Let sit for 5-10 minutes before serving to let the kiwis release their juices.
