Dolci & Desserts Italian Regional Recipes

Dairy-Free Panna Cotta Flavoured with Amaretti

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.

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