Dairy Free Panna cotta Recipe:
I really love panna cotta. This classic Italian desert is both light and satisfyingly rich at the same time. For years i lamented its loss from my diet, until i realized that i could make it with cashew milk. Honestly i think that i prefer it this way.
Ingredients:
1/3 cup Cashew Milk - see the recipe for cashew milk
1 (.25 ounce) envelope unflavored gelatin
2 1/2 cups cashew milk
1/4 cup white sugar
1/4 cup of flavored syrup (i used passionfruit syrup)
1 1/2 teaspoons vanilla extract
1/4 teaspoon of vanilla pod seeds.
Steps:
Put one envelope of gelatin (apx .25 oz) into 1/3 cup of cashew milk. Stir well and allow to sit for about 5 minutes.
Bring an additional 2 1/2 cups of cashew milk to the boil, add sugar, vanilla and syrup.
Take off the heat and add the gelatin / cashew milk mixture.
Whisk vigorously until all of the gelatin is dissolved.
Pour through a fine sieve
Divide into 6 ramekins or glasses.
Refrigerate for a minimum of 3 hours.
Serve with fresh strawberries and mint or other fruit coulis.
Variations:
Replace some of the sugar with a flavored syrup. I really like the passion fruit syrups personally, but i have tried it with rose, mango and apricot syrups too.
Then serve with a matching fruit coulis (purees fresh or poached fruit).