I have just found THE most delicious recipe that is easily converted to what we need. It comes from peasepudding and I highly recommend it to anyone with any allergies – or indeed none and in it’s unadulterated form! Thanks to peasepudding for this recipe that I have adapted for our community!
- 6 strawberries
- 240ml red berry fruit juice (cranberry, strawberry, raspberry)
- 1tbsp sugar
- 1/2tsp agar powder – or use the appropriate amount of powdered gelatin according to the instructions, eg 1/2 sachet for Dr Oetker gelatine
- 240ml dairy free milk (I use Alpro almond milk) – or single cream for those who can!!
- 1/2 tbsp sugar
- 1/2 tsp agar powder – or use the appropriate amount of powdered gelatin according to the instructions eg 1/2 sachet for Dr Oetker gelatine
- Seeds of 1/2 vanilla pod or 1/2 tsp vanilla extract
To make the jelly, cut the strawberries, I cubed mine to fit the ramekins I was using.
Add the to the ramekins
Combine 1/2 tsp agar (soak gelatin first if using), fruit juice and 1 tbsp sugar in a small saucepan. Over a medium heat bring to a simmer whilst stirring.
Pour the fruit liquid over the strawberries to half fill the ramekins.
Allow to cool.
To make the Panna Cotta, combine the 1/2 tsp agar (again, soak gelatin if using), dairy free milk (or cream), vanilla bean seeds and 1/2 tsp sugar in a small saucepan.
Over a low heat bring the milk (cream) to a simmer, whilst stirring the liquid.
It will start to thicken slightly, remove from the heat.
The Panna Cotta needs to cool before pouring over the jelly. Agar will set as it comes to room temperature so you need to keep an eye on it. Stir every minute or so to distribute and even cooling and prevent a skin from forming. Gelatin takes a bit longer.
Once the cream mixture is luke warm pour over the jelly and place in the fridge until required.