Cranberry & Vanilla Pannacotta (Dairy-free)
Prep Time5 mins
Cook Time20 mins
Total Time3 hrs 25 mins
Servings: 12 people
Ingredients
Cranberry Layer
- 3 tsp Gelatin
- 60 ml Cranberry juice
- 1 cup Cranberry juice extra
- 1 1/2 cups Cranberries fresh or frozen (or other fruit - see notes)
Vanilla Layer
- 5 tsp Gelatin
- 50 ml Water
- 750 ml Coconut milk
- 2 Tbsp Honey
- 1/2 tsp Vanilla extract
Instructions
Cranberry Layer
- Bloom the gelatin in the juice and set aside.
- Bring the extra juice to a simmer and whisk in gelatin until smooth.
- Place cranberries in mould and pour juice mixture over the top.
- Refrigerate 1 hour until firm.
Vanilla Layer
- Bloom gelatin in water and set aside.
- Combine coconut milk, honey and vanilla in a heavy based saucepan and bring to a gentle simmer.
- Whisk in the gelatin mixture until smooth.
- Cool to room temperature.
- Whisk well (the mixture will have separated)
- Pour into the mould over the cranberry layer.
- Refrigerate 4-6 hours until set.
- To unmould, sit the mould in hot water for 30 seconds before turning out.
- Allow to stand 5 minutes before serving to soften.
Notes
If you find the flavour of fresh/frozen cranberries to be too tart, you can replace the fresh/frozen cranberries with berries such as strawberries, blueberries or raspberries.