I whipped up a few cups of this creamy and lightly sweet panna cotta to go with a haul of market fresh blood oranges. I utterly adore them. All dressed in breathtaking hues of orange, crimson and red, their flavour is citrusy and sweet with just a hint of lip-puckering tartness. They peel well and make fantastic juices (I blend mine in their entirely with some water). They also go perfectly well in cold cheesecakes, which got me thinking and a non-dairy variant of sorts on this particular dessert.
Now, because the fat content of these is much lower than in regular cream and milk panna cotta, the result is more like a soft jelly. It is still very lovely and moreish. If you’d prefer more flavour, try steeping a chai tea bag in the warm almond milk. While I used rice syrup in the recipe, you could use the same amount or slightly less that of honey. Serve in cups with blood orange chunks, or macerated berries, or turn out into serving bowls or plates.
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Almond Milk Vanilla Panna Cotta with Blood Oranges
- Total Time: 15 minutes
- Yield: Serves 4
- Diet: Vegetarian, Gluten-Free
Description
Creamless panna cotta with a delicate texture. Blood orange slices add a vibrant touch.
Ingredients
- 2 cups (473 ml) well-strained almond milk
- 1/4 cup rice syrup
- 1/4 teaspoon vanilla powder or vanilla bean paste
- 2 1/2 teaspoons gelatin powder
- 2 free-range organic eggs
- 1-2 blood oranges, peeled and sliced finely
- 1/2 cups (118 ml) raspberries or blueberries
Instructions
- For the Soup:
- Combine almond milk, rice syrup (or honey), and vanilla in a small saucepan.
- Heat over medium heat until warm.
- Add gelatin and mix until dissolved.
- Remove the saucepan from the heat.
- In a separate bowl, whisk eggs until pale and fluffy.
- Add the warm almond milk mixture to the eggs and whisk to combine.
- Divide the mixture evenly among 4 serving bowls or teacups.
- Refrigerate for approximately 4 hours, or until set.
- To serve, top with fruit either in the cups or after turning the panna cotta out onto serving plates.
Notes
- For a smoother panna cotta, strain the almond milk through a fine-mesh sieve before using.
- If you don’t have rice syrup, honey can be substituted for a richer flavor.
- To easily unmold the panna cotta, briefly dip the serving bowls in warm water before inverting onto plates.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian
Nutrition
- Serving Size: 1/2 cup
- Calories: 200
- Sugar: 15
- Sodium: 20
- Fat: 12
- Saturated Fat: 2
- Unsaturated Fat: 10
- Carbohydrates: 25
- Fiber: 2
- Protein: 4
- Cholesterol: 20
Frequently Asked Questions
What type of gelatin should I use for almond milk panna cotta, and how much?
Standard powdered unflavored gelatin or sheet gelatin both work. Almond milk sets slightly less firmly than dairy, so use the full amount called for in the recipe and do not reduce it.
Can I make the panna cotta a day before serving?
Yes, it needs several hours to set anyway. Cover each mold tightly with plastic wrap and keep refrigerated for up to two days before unmolding and topping with blood oranges.
How do I unmold the panna cotta cleanly?
Run a thin knife around the edge, then briefly dip the bottom of the mold in warm water for a few seconds before inverting onto the plate. If it does not release, give the mold a gentle downward shake.
