Panna Cotta is traditionally made with heavy cream and whole milk, and it’s absolutely delicious! I decided to try a lightened up, dairy free version. While it was great, it’s definitely not the original. Although for about 35 calories per dish, this hits that sweet spot, while still keeping you on track. I also added in orange zest to mine. It helped to add another dimension to what could otherwise be a bland dessert.
If you have never had it before, it’s a custard thickened with gelatin. It’s simple to make, but does need time to setup. I prefer to make it in the morning for dinner, or even the day before.
Knox is my go to for unflavored gelatin. It’s always been consistent for me.
Pour gelatin over top of the cold milk and orange zest. Don’t turn on heat yet. Give it 7-15 minutes to let the gelatin bloom.
Here’s what your milk and gelatin will look like when it has bloomed.
Now turn heat on low, and bring milk just below a boil. Make sure to keep stirring. Not constantly, but frequently. You want the gelatin to dissolve. I use the back of spoon test. You will see below there are tiny translucent granules. This is the gelatin, and it’s not dissolved yet.
Now see the spoon below, not bubbles. The gelatin is dissolved. Selfie!
Add in sugar and vanilla. Pour into serving dishes. I got these cute ones on Amazon. If you are interested, the link is here.
I topped my panna cotta with fresh blueberries and toasted sliced almonds. I love the combo of orange with blueberries and almost any kind of nut!
Aren’t these beautful?!?
Panna Cotta- Dairy Free
- 3 cups unsweetened vanilla almond milk
- 2 3/4 teaspoons unflavored gelatin. I used Knox.
- 3 tablespoons granulated sugar
- 1/2 teaspoon vanilla
- 1 tablespoon orange zest, finely grated
- Place almond milk with orange zest in sauce pan, not on heat. Mix well. Pour gelatin over milk. Let this sit for several minutes to bloom. Mine took about 7-10 minutes. Next, turn heat on low. Cook, stirring fairly constantly until gelatin has dissolved. It’s tricky to tell, so I usually use the back of the spoon test. Dip spoon in mixture, check the back of the spoon. If it still has small translucent bubbles on it, the gelatin isn’t dissolved yet. Continue to cook until there are no bubbles left on the back of the spoon. Add in zest, vanilla and sugar. Mix well and transfer to serving dishes. Refrigerate for at least 6 hours. Top however you like. I used blueberries and toasted sliced almonds. It was such a great combo with the orange flavor!