Almond panna cotta with peaches & raspberries
What would it taste like if you could capture sunshine in a jar? This quick, easy and ambrosial pud, that's what!
Unsweetened Soya Milk
Fine Leaf Gelatine
0% fat natural Greek yogurt
Freshly squeezed orange juice
½ medium, zest
- In a pan, gently heat 200ml of the almond milk with the 100g sugar and the vanilla, stirring until the sugar dissolves. Remove from the heat before it begins to simmer.
- Meanwhile, soak the gelatine in cold water for 10 minutes until softened. Squeeze out the water, then add to the milk mixture, discarding the vanilla pod. Stir until dissolved, then whisk in the remaining almond milk and yogurt. Leave to cool completely.
- Pour the mixture into four glass jars (about 200ml each) and seal or cover with cling film. Chill in the fridge for at least 4 hours or overnight.
- Once set, remove from the fridge and prepare the fruit topping. Halve the peaches, remove the stone and slice thinly. Mix the raspberries, orange zest, orange juice and the 1 tbsp of sugar. Spoon over the top of each panna cotta and serve.