Ingredients
| 2 cups almond milk | |
| 100ml strong coffee | |
| 2 tablespoons raw honey | |
| ¼ teaspoon vanilla paste | |
| 3 gelatine leaves, bloomed (or 2½ teaspoons agar agar) |
Instructions
| 1. | Place milk, coffee, honey and vanilla in a small saucepan. |
| 2. | Heat over a medium heat until just before boiling. |
| 3. | Add the gelatine and mix until dissolved then remove from heat. |
| 4. | Pour into ramekins, or your desired vessel and place in fridge for at least 4 hours, until set. |
| 5. | We’ve served the panna cotta with an orange granita. Squeeze oranges or use good-quality orange juice and freeze. Remove from freezer and scrape with a fork until you have an icy-snow texture. Serve with the panna cotta. |
Food styling, recipes and photography Will Bowman & Jane Lyons
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