I have been admiring Sherin Deepu @ Kuk's Kitchen ever since I got to know her through her blog a few months back, despite being a busy doctor she still seem to find time to cook for her family and most importantly maintain a wonderful blog of hers. Her blog is so well managed with mouth-watering and healthy recipes and her clicks will make you drool to have the dish on your plate.
When I contacted her to do a guest post for my blog she agreed right away and emailed me the recipe very quick. Sherin thank you so much for sharing this recipe with us. Now let us check what she has in store for us.
Let's read this recipe with her own words;
My son went through a phase of milk protein intolerance and I was trying to make his favorite desserts milk protein-free. I present here one such effort.
Ingredients for one layer:
Plain almond milk - 2 cups
Vanilla extract - 1 tsp
Sugar - 1/4 cup
1 envelope powdered gelatin
Water - 4 tbsp
In a saucepan, combine the almond milk, vanilla and sugar. Turn the heat on and cook on medium heat until the mixture begins to simmer, stirring frequently.
Pour the gelatin into a small bowl and then pour the 4 tablespoons of water over the gelatin. Let sit until spongy, about 5 minutes or less.
When the almond milk mixture gives the first bubble, remove from heat.
Pour a small amount of the almond milk mixture in with the spongy gelatin, let sit for a minute and then stir. Pour the gelatin mixture back in to the saucepan containing the almond milk and stir until the gelatin is dissolved.
Pour the pannacotta mixture to a mould, cover with plastic wrap and place in the fridge for 8 hours or overnight to set up.
Serve with slices of peach and orange rind for that bite.
To get the layered effect.
Strawberry essence - 2 drops + Edible pink colour - 1 drop (or use strawberry dairy free powder)
Chocolate chips / powder dairy free - 1 tbsp
Mix the above portion with chocolate chips (or powder), pour in a mould and leave in the fridge for 10 minutes.
Meanwhile prepare a second portion of the panacotta following the above recipe again and mix in strawberry powder (or essence +colour) and mix well to combine. Pour this carefully over the set chocolate panacotta making sure not to disturb the bottom layer. Leave in fridge for another 10 minutes.
Now is the time to prepare a third portion of panacotta using the above recipe again, leave it plain and pour this over the second layer, carefully again. Cover with plastic wrap and leave in fridge for 8 hours or overnight.