Description
Without cream, these panna cottas come with a softer texture. Try steeping chai tea in them for added flavor. Serve with blood oranges.
Ingredients
Scale
- 2 cups well-strained almond milk (I used Pure Harvest long-life Organic Almond milk)
- 1/8 cup rice syrup (or slightly less that of raw honey)
- ¼ teaspoon vanilla powder or vanilla bean paste
- 21/2 teaspoons gelatin powder (I used grass fed Great Lakes gelatin)
- 2 free-range organic eggs
To serve, as you prefer:
- 1–2 blood oranges, peeled and sliced finely OR
- ½ cup raspberries or blueberries
Instructions
- Place almond milk, rice syrup (or honey) and vanilla in a small saucepan. Heat over medium heat until warm. Add gelatin, mix until dissolved and remove saucepan from heat. Place eggs in a bowl and whisk until pale and fluffy. Add warm almond milk mixture and whisk to combine.
- Divide mixture between 4 serving bowls or tea cups and place in the fridge for around 4 hours or until set.
- To serve, top the panna cotta with fruit inside the cups, or turn it out onto serving plates and top with fruit then.
- Prep Time: 4 hours
- Cook Time: 5 mins
- Category: Dessert