Dairy free panna cotta? Don't mind if I do!!

The last couple of months has been so busy, there's been no time to blog. Luckily I've still managed to find time to potter and experiment in the kitchen, so lots more postings to come soon (if I get more organised!).

When I get talking to friends and acquaintances about my diet choice, I usually get exclamations of horror or sympathy, and the same recurring question - "whatever do you eat?". For me, eating a dairy free, mainly plant based diet is exciting and liberating, one big adventure in the kitchen. It's not limiting, but expanding (my repertoire not my waistline!) and with a little imagination and creativity, it's not too hard to produce delicious, satisfying dishes, that some how become choices rather than alternatives.

Anyone who has read any of my other posts should be able to recognise by now that I have a sweet tooth. I love puddings, but traditionally they do not like me as most are packed full of butter, cream or dairy of some sort. Eating out, puddings are usually off the menu, unless we are in a specialist restaurant like the amazing Terre a Terre in Brighton, when I can gorge until my hearts content. But at home, my kitchen can become like a mad scientists laboratory, with some pretty interesting (and hopefully tasty) results!
A while back, I had a craving for panna cotta, that gorgeously creamy, wobbly Italian dessert that just melts in your mouth. I really didn't think that a pudding packed with cream, sugar and gelatin could be made dairy free, vegetarian and still beautifully tasty - but it can! In fact, it's so delicate and light, that I think it's actually better than the original (or maybe I'm just a bit biased!).  And when it comes to food sensitivities or healthy diets, panna cotta (the alternative) is the ultimate in free-from dessert - dairy, egg, gluten and even sugar free, suitable for vegans too.

Panna cotta is often on restaurant menus, so I’d always believed it was a tricky number – actually it’s really quick and simple. I’ve made this a number of times now, including for a dinner party, and it’s never let me down.

I’ve just included the necessities for a simple vanilla panna cotta. I usually serve this with a raspberry coulis, basically because I love the contrast of sharp, bitty raspberries with the sweet, smooth cream. To make it uber healthy, the sugar can be replaced by a fruit puree, like mango or strawberry, but stir it in at the end before pouring it into the moulds.

Vanilla panna cotta

375mls almond milk *

60g caster sugar

250 mls dairy free cream (I use Oatly)

1 1/2 tablespoons agar**

vanilla essence/paste/seeds

Place the almond milk and sugar in a saucepan and sprinkle the agar over the top. Gently heat the mixture but do not stir until it's boiling (this is hard to resist!!). Reduce the heat, simmer and stir gently until all the agar and sugar has dissolved (about 5 minutes but may take longer). Take off the heat, stir in the dairy free cream and vanilla then pour into moulds. This fills 4 good sized round moulds, or small ramekin dishes. Leave to cool slightly for a few minutes, then place in the fridge to set. The panna cotta will be set in a couple of hours, but the longer you leave them, the firmer they will be. Serve as it is, or with a fruit coulis of your choice. 

It really is that easy - give it a go and see what flavours you can create.

* you can use any dairy free milk, but I prefer almond for this as it has a good texture and is already slightly sweet. Soya milk is too pungent for a delicate pud.

** agar is a traditional Japanese gelling agent made from seaweed. It sets really well but operates differently to gelatin. It's really important to follow the instructions very carefully. Of course, if you wish to use gelatin, then do so - sprinkle 2 1/4 teaspoons over the milk and leave it to 'bloom' for a few minutes. Stir in the sugar and warm gently for a minute until the sugar and gelatin has dissolved. Do not boil. Turn off the heat, add the other ingredients and continue as per the main recipe.

Birthday dairy free cupcakes

Moving back to the UK has been pretty complicated; now we’re in the New Year we’re also in a new home – temporarily. Unpacking (some of) our possessions that have been in storage for the last few years was like Christmas all over again. Now, not only do I have a little kitchen to potter around in again, but lots of my favourite gadgets and pans!  And going shopping is so easy too! One happy foodie!!

The New Year is swiftly followed by my birthday – too quickly! In all the moving chaos, there wasn’t really time to think about making birthday cake, until my 15 year daughter offered. Being away at boarding school for the last 1 ½ years, she spent lots of weekends baking for the want of something to do, impressing her fellow housemates. One friend has an egg allergy, so she perfected a vegan cupcake recipe. This is what she made for me – birthday cupcakes. And I have to say, they are mighty fine!!

These cupcakes are dairy free, egg free but definitely not taste free. For those with gluten intolerance, I don't know if these would work with flour alternatives but it's worth a try.

One of the most noticeable thing about Vicky's cupcakes is the number of ingredients - how few there are. Looking at the "free from" products on the supermarket shelves, many of them have seemingly unending list of ingredients. Modified this, hydrogenated that - it's great to be able to eat cake, but at what cost? I would rather do without than eat a box full of a processed creation. I've decided the best guide to buying a product is to have no more than 10 ingredients, and even that may be too many. And once the list starts reading like a chemistry experiment, it goes straight back on to the shelf!
Now I know that sugar and oil is not exactly whole food or unprocessed, but the amounts are minimal, and a girl needs a treat every now and then! And as the saying goes, less is definately more! This could be made more healthy by using wholemeal flour or raw sugar, but I think the outcome would be heavy and stodgy.

Vicky’s vegan birthday cupcakes

110g self raising flour

130g caster sugar

25g cocoa powder

50ml oil

150 mls water
Decorations (optional)
80g icing sugar
10-20mls water
sprinkles and candles

Heat the oven to 180oC. Measure out the sugar and oil, place in a bowl and beat well with a hand mixer until thick and creamy. Add 60mls of the water and beat again until a runny paste forms. Add the cocoa powder and flour to the paste and fold in gently. Slowly add the rest of the water folding it in as you go but be careful – you want the consistency so it will drop off the spoon in dollops. You may not need it all

Spoon into cupcake cases (this makes 9 good sized cakes) and place in the oven for 15-20 mins or until they are firm on top. Leave to cool. If you want to decorate with icing, mix the icing sugar with a little water until it is thick and smooth, place a spoonful on top, smoothing it out with a knife. Add sprinkles and candles as you like!