From the kitchen
Cashew Milk Panna Cotta
An elegant, egg-free custard set with gelatin, showing off cashew milk's naturally rich body.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Cashew Milk Edition
Ingredients
- 2 1/2 cups Cashew Milk
- 1/2 cup Sugar
- 2 1/4 tsp Unflavored Gelatin (1 packet)
- 3 tbsp Cold Water
- 1 tsp Vanilla Extract
- Fresh Berries, to serve
Method
- Sprinkle the gelatin over the cold water and let bloom 5 minutes.
- Heat the cashew milk and sugar in a saucepan over medium heat until the sugar dissolves and the milk is steaming, not boiling.
- Remove from heat and whisk in the bloomed gelatin until fully dissolved. Stir in the vanilla.
- Divide among ramekins or glasses and chill at least 4 hours, until set.
- Serve with fresh berries.
Kitchen note
Cashew milk sets to a noticeably silkier panna cotta than a thinner plant milk, closer to a dairy cream version than most other milks in this series achieve.
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