Dairy-Free Panna Cotta
Dairy-free panna cotta made with dairy-free milk and topped with a variety of fruit compotes.
Ingredients
Panna cotta
- ½ oz gelatin powdered (2 1.8g pouches, scant 2 tablespoons)
- 6 tablespoon water cold
- 4 cups dairy-free milk I used Milkadamia (32oz)
- 1 cup granulated sugar (200g)
- 1 teaspoon kosher salt
- 2 tablespoon vanilla extract (25g)
Mango lemon cardamom topping
- 1 cup kesar mango pulp canned and unsweetened
- ¼ teaspoon cardamom freshly-ground
- 2 teaspoon lemon juice
- Lemon zest for garnish
Strawberry rhubarb compote
- 2 cups strawberries diced (178g)
- 2 cups rhubarb diced (178g)
- ⅓ cup granulated sugar (66g)
- Pinch salt
Blueberry rosemary lime compote
- 1 ½ cups blueberries (220g)
- 1 sprig of rosemary
- 3 tablespoon granulated sugar
- 2 teaspoon lime juice
- Pinch salt
- lime zest for garnish
Kiwi mint compote
- 1 cup kiwi diced (160g)
- 5 mint leaves chopped
- 1 tablespoon granulated sugar
Instructions
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.
Notes
You can use another oil, like canola or vegetable, to grease the molds if you do not have coconut oil. If using coconut oil to line the ramekins, heat it up in the microwave or with your hands to make it easier to spread thin.
Be patient and gentle when unmolding. If it doesn’t come out at first, give it a bit more time in hot water and run a thin knife or offset spatula around the edge.
Use any dairy-free milk for this recipe, for example almond milk, oat milk or lactose-free milk. I used Milkadamia macadamia nut milk. The color may vary based on what milk you use.
Be careful not to introduce liquids that are too hot to gelatin. Gelatin loses strength at 212°F.
Nutrition
Serving: 1ramekin
Tried this recipe?Let me know how it was!