Dairy-Free Almond Milk Panna Cotta with Red Berries

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This amazing dairy-free almond milk panna cotta recipe was originally shared with us by Helene of Tartelette. She no longer blogs regularly, but still works as an amazing food photographer.

Helene wasn’t dairy-free when she created this recipe, but loved the light nuttiness that almond milk added to this classic Italian dessert. She said the taste and texture could fool the biggest dairy lover (including herself!).

Dairy-Free Almond Milk Panna Cotta Recipe with fresh berry puree

Special Diet Notes: Almond Milk Panna Cotta

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, peanut-free, and optionally soy-free. For gelatin-free, enjoy this Vegan Panna Cotta Recipe.

Dairy-Free Almond Milk Panna Cotta
 
Prep time
Cook time
Total time
 
This deliciously simple panna cotta is lighter than the dairy-rich version, but just as delicious.
Author:
Recipe type: Dessert
Cuisine: Italian
Serves: 4 servings
Ingredients
Almond Milk Panna Cotta
  • 2 teaspoons powdered gelatin
  • 2 tablespoons water
  • 1 cup dairy-free almond milk beverage
  • 1 cup dairy-free creamer (Helen uses Silk Soy Creamer or So Delicious Coconut Milk Creamer, but you can use an almond milk creamer!)
  • ½ cup sugar
Berry Topping (optional)
  • 1 cup raspberries, plus additional for garnish
  • 1 cup red currants, plus additional for garnish
Instructions
Almond Milk Panna Cotta
  1. Place the gelatin in a small bowl and pour the water over it. Let it sit and "bloom" while you begin the panna cotta.
  2. In a saucepan over medium high heat, whisk together the almond milk, creamer, and sugar. Bring the mixture to a boil.
  3. Heat the gelatin in the microwave for 8 seconds and quickly stir it into the mixture in your saucepan.
  4. Remove the pan from the heat, and let the panna cotta mixture cool to lukewarm.
  5. Divide the mixture between for glasses and refrigerate them for at least 4 hours.
Berry Topping (optional)
  1. In a food processor, puree the 1 cup raspberries and 1 cup red currants together.
  2. Divide the mixture atop the panna cottas, and garnish with fresh berries, if desired.
Notes
Fruit on the Bottom Option: Helen purees the fruit in advance, and divides it among 4 glasses. She then freezes the glasses. Once the panna cotta mixture is ready and completely cooled to room temperature (hot liquid can shatter the glasses!), she removes the glasses from the freezer, and tops the berry puree with the panna cotta mixture. Then you simply refrigerate the panna cotta for 3 hours or more.
Dairy-Free Almond Milk Panna Cotta Recipe with Berry Puree on the bottom!

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About Author

Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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