Almond Milk Vanilla Panna Cotta with Blood Oranges
Recipe Type: Dessert
Prep Time: 
Cook Time: 
Total Time: 
Serves: 4
Without cream, these panna cottas come with a softer texture. Try steeping chai tea in them for added flavor. Serve with blood oranges.
  • 2 cups well-strained almond milk (I used Pure Harvest long-life Organic Almond milk)
  • ⅛ 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
  1. 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.
  2. Divide mixture between 4 serving bowls or tea cups and place in the fridge for around 4 hours or until set.
  3. To serve, top the panna cotta with fruit inside the cups, or turn it out onto serving plates and top with fruit then.
Recipe by Honest Cooking at