Rice milk and vanilla panna cotta

This lactose-free dessert is simple, light and delicious served with basil leaves and raspberries.

Serves: 6 people


2 and 1/2 tsp powdered gelatine
500 ml rice milk
1 vanilla pod
2 tablespoons honey
to garnish: 200g raspberries
basil leaves
icing sugar


Soften the gelatine powder in a little cold water. Place the milk, vanilla pod (split lengthways) and honey into a saucepan. Simmer until warm. Stir in the softened gelatine until melted. Remove the vanilla pods, rinse, and keep aside to dry. Pour the mixture into six teacups and chill until set. To serve, garnish with basil leaves and raspberries, and dust with icing sugar. Tip: add the dry vanilla pods to your sugar bowl to add extra flavour to coffee.

Recipe by Abigail Donnelly, courtesy of Mediclinic Family. View the magazine here.

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