Vegan Panna Cotta Recipe - Great British Chefs
This stunning vegan panna cotta recipe proves that dairy-free desserts can be just as delicious and comforting as their dairy-filled counterparts.
Ingredients
- 300g of rhubarb, finely chopped
- 100g of caster sugar
- 2 tbsp of grenadine
- 150ml of non-dairy milk
- 250ml of coconut milk
- Vege-Gel, 3/4 sachet
- 200g of rhubarb, sliced into 10cm pieces
- Vege-Gel, 1/4 sachet
- 65g of ground almonds
- 2 tbsp of plain flour
- 90g of caster sugar
- 30g of aquafaba
- 65g of non-dairy butter, plus extra for greasing
- edible flowers
- icing sugar
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