This panna cotta is made with vegan chocolate and vegan gelatine. Topped with (wild) strawberries and blueberries, it makes a happy and healthy dessert!

Preparation

Heat the almond milk, soja cream and vegan white chocolate in a saucepan until the chocolate has melted.
Leave to cool.

When cool, add the vegetarian and vegan gelatine powder and stir well (I sometimes use a blender to properly mix it) until the gelatine has dissolved.
Leave to cool for a couple of minutes, before adding the chocolate vermicelli. For a marbled effect, stir in the chocolate vermicelli just slightly. Pour into dessert glasses and refrigerate for a couple of hours.

Top with seasonal (wild) strawberries and blueberries (or honeyberries).

Growing your own tip:
honeyberries are edible honeysuckle berries and are the first berries to ripen. They grow really well in Scotland and it's worth to have one or two bushes in your garden. They taste just like blueberries.
Just make sure the label says 'edible' in the garden centre!

Special Diets

When using the ingredients listed, this recipe is suitable for the following diets:
• Vegan
• Vegetarian
• Dairy free
• Egg free

Please Note: May still contain traces of gluten, egg and dairy or other allergens. Before consumption always check the label of each individual product/ingredient for allergens.

Vegan Panna Cotta with White Chocolate

Vegan Panna Cotta with White Chocolate

Ingredients

Vegan recipe
Vegetarian recipe
Dairy free recipe
Egg free recipe

Please Note: May still contain traces of gluten, egg and dairy or other allergens.



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