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Too easy Pannacotta – Dairy Free

December 18, 2013

Dairy free coconut pannacotta with Caramel figs & Pizzelle

Dairy free coconut pannacotta with Caramel figs & Pizzelle

This recipe is so easy, I feel guilty calling it a recipe!

It was inspired by a blancmange that I didn’t have at a restaurant last weekend!

Having had a wonderful dinner at a new venue, I perused the dessert menu “just because” and the only item that really appealed to me was a vanilla blancmange. I figured it would be the least sweet, the least rich and least adulterated dish on the otherwise very decadent dessert list. I used to always look at the dessert menu first when I went out. This changed when I went grain-free, sugar-free 2 years ago. Now I rarely order dessert but sometimes, just sometimes, I like to have a look to see what’s fashionable!

So I ask the lovely waitress, who had been attentive and professional all night, if the blancmange was overly sweet.. She screwed her face up and said that she wouldn’t order the blancmange because she didn’t think it was very good. Hmm, I was impressed with her honesty.

She didn’t answer the question though! Had she tried it? I asked. No, but she then went on to say that it was frequently ordered but often was left unfinished!! Hmmm,.. has anyone told the chef? Somewhat bemused, I decided not to order any dessert and we went home and had dessert there!

Blancmange is such an old fashioned word! Like junket, it has connotations of Nannas and baby food and tonsillectomies!

A much more modern word meaning the same thing is pannacotta: a cooked milk or cream dessert set with gelatine or agar.

The most difficult thing about this recipe is waiting for it to set. It really does benefit from sitting overnight for the flavours to develop so sit tight and anticipate the cool, slippery creaminess of this dessert.

3 teas gelatine (or instant agar agar if vegan)
2 tabs water
400g can of coconut cream
250g coconut milk (or enrich it with dairy cream if you can have dairy)
60g coconut sugar (I used Natvia)
2 tabs coconut nectar or honey
rind of 1 lemon or lime
1 tab lemon juice or lime juice
1 vanilla bean, split
1/2 cinnamon quill
1 teas rosewater (optional)
Sprinkle the gelatine over the water and set aside to bloom.
Add the rest of the ingredients to the TM and heat on SP 1 REVERSE for 6 minutes on 60ºC. Allow to infuse for 15 minutes. Fish out the lemon rind, cinnamon and vanilla bean and add the gelatine. Mix on SP 3 for 1 minute. Strain into greased ramekins or teacups and chill overnight in the fridge.
Turn out by rinsing the bottoms of the moulds with hot water and serve with fresh fruit. A perfect light dessert on a hot summers night.
6 Comments leave one →
  1. Diana Healy permalink
    December 30, 2013 8:48 pm

    Hi Sarah,
    Just wondering how many serves this makes.
    Thanks Diana

    • December 30, 2013 8:57 pm

      It makes 4 small serves. Double it to make 6 decent serves.

  2. Anne Byron permalink
    December 20, 2013 12:50 am


    Sent from my iPad


  3. Marie Steele permalink
    December 18, 2013 8:51 am

    Hi Sarah – this sounds fantastic thank you. I often wonder about quantities when you mention that you subtiture stevia or natvia….do you reduce the quantity from original amount of sugar/coconut sugar?

    Cheers and a very happy Christmas
    Marie 🙂

    • December 21, 2013 5:33 pm

      When I say I use natvia, I actually use my own blend of erythritol and stevia powder that I make up to be like natvia. I usually sub 1:1 as natvia is less sweet than normal rapadura. If I use stevia on its own, I usually use stevia glycerite drops. I buy sweeteners from iherb. It’s much much cheaper

      • Marie Steele permalink
        December 21, 2013 5:44 pm

        Excellent – thanks Sarah for your ‘formula’.
        Happy Christmas
        Marie xx

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