This amazing berry almond milk panna cotta recipe was shared by Helen of Tartelette.
The end result could have fooled the best dairy lover out there (hmmm that might be me!) and the almond milk added a little extra nutty flavor that was perfect with the berries. No grittiness, no cardboard after taste, no “fake” taste lingering after that last bite.
Special Diet Notes: Red Berry Almond Milk Panna Cotta
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, peanut-free, and optionally soy-free.
Feel free to substitute your favorite non-dairy milk and creamer and mix up the fruit to suit whatever you are craving or have on hand. To make your own almond milk, you can use the recipe here.
- 1 cup raspberries
- 1 cup red currant
- 1 cup non-dairy almond milk
- 1 cup dairy-free creamer (such as Silk Soy Creamer or So Delicious Coconut Milk Creamer)
- ½ cup sugar
- 2 teaspoons powdered gelatin bloomed in 2 Tb water (means to pour the water over the gelatin and let it sit while you prepare the panna cotta)
- In a food processor, puree the raspberries and redcurrant together and divide the mixture among 4-6 glasses. Freeze (see Note).
- Combine all the ingredients, except the gelatin, in a saucepan over medium high heat and bring to a boil. Heat the gelatin in the microwave for 8 seconds and quickly stir it in the cream mixture. If you don't have a microwave, set the cup with the gelatin in large saucepan with enough water to come up halfway up the sides of the gelatin bowl, on medium heat and let the gelatin melt that way.
- Let the panna cotta mixture cool to lukewarm.
- Remove the glasses from the freezer and slowly pour the cream over the red berry puree and let set in the refrigerator for at least 3 hours.
- Decorate with fresh berries if desired.