2 cups almond milk
100ml strong coffee
2 tablespoons raw honey
¼ teaspoon vanilla paste
3 gelatine leaves, bloomed (or 2½ teaspoons agar agar)

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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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