Dairy Free Panacotta 

Since I became intolerant to a few things, I love experimenting and trying out different ways I can make food by using alternative ingredients.

This panacotta was such a success and I’m really pleased with how it came out.

Seriously, give them a go for a light refreshing dessert. You can even add your own flavours to them!


  • 1/4 pint of almond milk
  • 3/4 pint of dairy free yoghurt
  • 3 tsp of agave/honey
  • 4 drops of vanilla essence
  • 5g agar agar (You can use gelatine or veg-gel as an alternative)
  • 4 small moulds
  • Juice of frozen/fresh berries


  1. In a small saucepan, combine the almond milk, agave and agar agar.
  2. Bring to a simmer for approximately 4 minutes
  3. Add the yoghurt, vanilla essence and continue to heat gently
  4. Once heated through, remove from the heat and strain the mixture through a fine into a jug.
  5. If you wish to make the purple panacotta aswell split the mixture and add the juice of the berries to one half of the mixture
  6. Fill the moulds with the mixture to the top and leave to set in the fridge. (for best results allow to set overnight)



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