Panna cotta

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  • 1.2g agar fine powder Panna cotta
  • 10ml amaretto (or use additional vanilla extract)
  • 150ml single vegan cream
  • 35g sugar
  • 1tsp pure vanilla extract 


  1. Dissolve the agar powder into the amaretto and mix well.
  2. Combine the cream, sugar, vanilla extract, amaretto into a pan mix well and add the amaretto mix.
  3. Place the pan onto a hob and cook at 100c until the mixture has thickened and reached bubbling point.
  4. Pour the mix into two ramekins and allow to cool before transferring into a fridge to set for a few hours.
  5. Once chilled and turn upside down and serve with either hot chocolate or poached summer fruits.

Copyright: The Vegan Society 2018 Recipe development: Chico Francesco, London Vegetarian & Vegan School Food stylist: Jo Brewer Photographer: Sue Hiscoe Ceramics by Gemma Whitaker.

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