Dairy Free Strawberry Panna Cotta
A lovely and super tasty pink dessert! The strawberry flavour really comes through in these simple panna cotta. You could also serve them parfait-style as smaller servings with yoghurt and granola on top for texture and extra chopped strawberries to the side. Try replanting the reserved strawberry seeds and they may grow in your garden!
Recipe Tester Feedback: “So simple but so tasty, and it's something I could eat without altering it at all. A winner here!" - Terri
No: Gluten / Dairy / Egg
Preparation Time 5 minutes + at least 5 hours chilling time
Cooking Time 7 minutes
Cannot be frozen
You will need:
2 small bowls
4 heatproof glasses
- strawberries - 500g, hulled and halved
- almond milk - 400g
- honey - 25g, or sweetener of choice
- salt - pinch
- gelatine - 1 Tbsp, powdered
- water - 20g, hot
- Serving suggestions:
- coconut cream - whipped
- yoghurt - omit for DF
- granola - ensure GF if required
- strawberries - fresh, diced
- fresh mint - baby, leaves
- Add the hulled and halved strawberries (500g) to the bowl. Blitz Speed 9 / 10 seconds. Scrape down sides.
- Repeat Speed 9 / 5 seconds.
- Strain the strawberries through a fine sieve to remove the seeds. Set aside the strawberry mixture in a small bowl and reserve or throw away the seeds. No need to clean the mixer bowl.
- Add the almond milk (400g), honey (25g) and salt (pinch) to the bowl. Program 7 minutes / 80C / Speed 2.
- Meanwhile, add the powdered gelatine (1 Tbsp) to hot water (20g) in a small bowl. Stir to dissolve.
- Add the strawberry puree and gelatine mixture to the mixer bowl. Program 1 minute / Speed 2.
- Pour the mixture into 4 heatproof glasses. Place into the fridge to set overnight or at least 5 hours.
- Serve topped with whipped coconut cream, diced strawberries and mint leaves.