This dairy free recipe for pannacotta is really silky and creamy and it has the delicious flavours of lemon zest and bourbon vanilla. It’s easier to make than you think and you can make it the day before and store it in the fridge till you want to serve it. Perfect as a refreshing light pudding at the end of a heavy meal. You can serve it on its own with my cranberry sauce or with fresh berries or whatever you fancy.
Serves 6 or halve the recipe for 2 to 3.
3 level tsps gelatine (or veggie gelatine or agar agar)
500ml soya milk (I use Bonsoy as it’s really creamy) coconut milk or whole milk
zest 1 lemon
1 vanilla pod, split
50g golden caster sugar
1/2 cup of my cranberry sauce
1 pint mould lightly oiled
Sprinkle the gelatine onto 3 tbsp water and soak for 5 mins. Scrape the seeds out of the vanilla pod into the pan and put the pod into the milk. Put the soya milk, zest, vanilla pod, and sugar into a pan. Heat until the liquid just comes to the boil (if using veggie gelatine, you’ll need to bring it to the boil – check instructions on the packet), then remove from the heat and stir in the gelatine. Cool for 10 mins. If the gelatine clumps together, whisk it till smooth. Strain the milk mixture, then pour into the mould and cover with cling film. Refrigerate over night or until set.
To plate up, place a flat serving plate over the top of the pannacotta and invert the pannacotta onto the dish and wait till you hear it drop onto the plate. Remove the mould and spoon over the cranberries. If the cranberry sauce is a bit too solid ( I find the texture varies each time I make it)then put it in a saucepan and add a little orange juice and stir it through on a low heat until it’s runnier. Leave to cool before using.