Dairy-free Vanilla Panna Cotta

I have to admit that I’m obsessed with Masterchef. I religiously watch every episode of every series, I can’t really think of a programme I enjoy watching more! Obviously as a veggie who does a lot of vegan baking most of the dishes aren’t really my cup of tea, but the do inspire ideas and experiments. The pudding of choice seems to have moved on from a chocolate fondant (see a winning recipe here) to a panna cotta. They’re all doing panna cottas all the time, probably because they’re fairly easy to make in advance and then make look pretty on the plate kind of dessert – ideal when you’ve got a last minute panic going on!

I’ve never attempted a panna cotta before because the main ingredients for this sweetened set cream are gelatine and cream, not exactly suitable for a dairy-free veggie friendly blog! But surely I could make a tasty friendly version? I’ve had a few disasters with over rubbery dollops or hardly set puddles, but this recipe gives a great finish and beautifully sweet vanilla taste. There’s a good wobble but none of the rather unappealing bounce from too much gelatine! As it turns out dairy-free cream and veggie gelatine make perfect substitutes. I opted for Oatly cream, added lots of vanilla and a touch of sugar and the taste was great. I had wanted to use agar as a readily found veggie gelatine alternative but couldn’t find any 🙄 so this recipe uses something called Vegetarian gel sachets from Sainsbury’s which is made from carrageenan and one sachet sets 570ml. Just make sure the setting agent you use sets similar proportions.

Since the Masterchef final is tomorrow night, this might be a suitable pudding to enjoy while watching!

Dairy-free Vanilla Panna Cotta

(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

makes 3 or 4

250ml dairy-free cream

3 tbsp icing sugar

1/4 vanilla pod, seeds scraped out (or 2 tsp vanilla extract)

1/2 tsp vegetarian gel

  1. Pour the cream into a saucepan. Add the vanilla, sugar and vegetarian gel. Stir until the gel powder and icing sugar have dissolved
  2. Bring the mixture to the boil for 1 minute.
  3. Pour into the ramekins or moulds and place in the fridge for at least 2 hours
  4. When ready to serve, un-mould and decorate with berries and chocolate soil (crumbled up biscuits)