Michelle's Freefrom Almond Milk Pannacotta
Corn, egg, gluten, lactose, milk, nightshade, peanut, sesame, soya & wheat free
Panna cotta is a classic Italian dessert – a sort of cream jelly! Traditionally, according to Anna del Conte in her book Amaretto, Apple Cake and Artichokes ‘it was served at dinner parties at the Royal House of Savoy, later to become the Royal House of Italy. In Piedmont it was, and usually still is, served without any fruit – just a pure white delectable cream. The secret of a good panna cotta,’ she goes on, 'is to use as little gelatine as possible’ – so that it really wobbles!!
You can buy all of Anna's books here on Amazon in the UK and here on Amazon in the US.
Obviously, a ‘pure white delectable cream’ is not an option for freefrom-ers, so I have adapted Anna’s recipe, substituting almond milk for the cream. The resulting panna cotta might be considered rather ‘thin’ by cream lovers and, I think, does need the fruit purée but, with it, it is delicious and very refreshing after a big meal.
We have over 800 delicious freefrom recipes on this site all of which are gluten free, most of which are dairy and lactose free and many of which are free of most other allergens. Please go to the following sections to try them out: