Dairy-Free Almond Milk Panna Cotta Recipe with Berry Puree

This amazing dairy-free almond milk panna cotta recipe was originally shared with us by Helene of Tartelette. She no longer blogs regularly, but still works as an amazing food photographer. Helene wasn’t dairy-free when she created this recipe, but loved the light nuttiness that almond milk added to this classic Italian dessert. She said the taste and texture could fool the biggest dairy lover (including herself!).

We originally posted this recipe many, many years ago, but have given the post a big refresh. It’s a wonderful no-bake dessert that has a pretty presentation for gatherings, but is simple enough to make for any day cravings. This dairy-free almond milk panna cotta is also a delicious way to showcase seasonal berries. And you can change up the berries. Strawberries are a delicious, easy to find option.

Special Diet Notes: Almond Milk Panna Cotta

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, peanut-free, and optionally soy-free.

Vegans Rejoice! For gelatin-free, enjoy this Vegan Panna Cotta Recipe.
Need Nut-Free? You can definitely use another dairy-free milk beverage in place of the almond milk. Most types will work fine, but the cleaner the ingredients, the better. Added gums and proteins in milk beverages can sometimes cause them to clump or separate strangely when cooking.

Dairy-Free Almond Milk Panna Cotta

Author: Helene Dujardin

Recipe type: Dessert

Cuisine: Italian

2 teaspoons powdered gelatin
2 tablespoons water
1 cup dairy-free almond milk beverage
1 cup dairy-free creamer (Helen uses Silk Soy Creamer or So Delicious Coconut Milk Creamer, but you can use an almond milk creamer!)
½ cup sugar

1 cup raspberries, plus additional for garnish
1 cup red currants, plus additional for garnish

Place the gelatin in a small bowl and pour the water over it. Let it sit and “bloom” while you begin the panna cotta.
In a saucepan over medium high heat, whisk together the almond milk, creamer, and sugar. Bring the mixture to a boil.
Heat the gelatin in the microwave for 8 seconds and quickly stir it into the mixture in your saucepan.
Remove the pan from the heat, and let the panna cotta mixture cool to lukewarm.
Divide the mixture between for glasses and refrigerate them for at least 4 hours.

In a food processor, puree the 1 cup raspberries and 1 cup red currants together.
Divide the mixture atop the panna cottas, and garnish with fresh berries, if desired.

Fruit on the Bottom Option: Helen purees the fruit in advance, and divides it among 4 glasses. She then freezes the glasses. Once the panna cotta mixture is ready and completely cooled to room temperature (hot liquid can shatter the glasses!), she removes the glasses from the freezer, and tops the berry puree with the panna cotta mixture. Then you simply refrigerate the panna cotta for 3 hours or more.