Food Intolerances

Maple Vanilla Panna Cotta

image :  Maple Vanilla Panna Cotta


  • 2 cups rice milk
  • 2 1/4 teaspoons gelatin (or one envelope)
  • 1 vanilla bean
  • 1/4 cup maple syrup
  • fresh fruit to serve


Grease 4, 1/2 cup (4 oz/125ml) capacity moulds and place them on a baking sheet. Place 1/4 cup of the milk in a small saucepan. Sprinkle with the gelatin and let stand for 5 minutes. Stir over medium-low heat for about 1 minute or until the gelatin is completely dissolved. Remove from the heat.

Split the vanilla bean down the centre. Scrape seeds into small saucepan. Add the pod and the remaining milk. Heat on medium heat until bubbles form around the side of pan. Remove vanilla pod.

Add gelatin mixture and maple to vanilla mixture; stir until well combined. Pour into the prepared moulds, cover and place in the fridge for 8 hours or overnight until set. To serve, turn the panna cotta out of the moulds onto 4 individual serving plates. Serve with fresh fruit if desired.

Serves 4.