Panna Cotta, ‘cooked cream’, is a typical Italian dessert in which double cream cream is the main character. We have made a dairy-free version using only soy cream and soy milk, replaced gelatine sheets with Agar-Agar, a plant-based gelatin, sold in flake, powder, bar, and strand form, which can be used in several dairy-free and vegan recipes as a stabilizing and thickening agent. Amaretti biscuits go great both in the classic version and in this dairy-free version.
4 Portions, Preparation time 20 mins, Cooking time 20 mins + 3 hrs in the fridge
- 400 ml of soy cream
- 80 ml of soy milk
- Agar Agar – a teaspoon
- 2-3 Amaretti biscuits crumbled or liquor Amaretto di Saronno, 1 tbsp
- Maple Syrup, 50 ml
Reduce Amaretti biscuits into powder.
Pour the soy cream, half of vegetable milk and maple syrup into a saucepan, cook over low heat, add the powdered Amaretti biscuits and stir.
In another saucepan pour the rest of the milk and dissolve the agar-agar with the help of a whisk.
As soon as the Amaretti-milk starts to simmer, add to it the agar agar-milk. Cook and keep stirring with a whisk until it starts to thicken, turn off the stove and remove the pot from the heat.
Let it cool down for a few mins, then pour the mixture into single-portion moulds for panna cotta – ceramic ramekins or aluminium ones.
Allow to cool down at room temperature, then in the fridge for 3 hrs.
Serve Panna Cotta with other crumbled Amaretti.