Monday, 19 November 2012

My second guest post, on Sumanarthy's kitchen | Non diary vegetarian pannacotta | Kukskitchen

I proudly present my second guest post, this time in my dear friend Sumanarthy's blog,  who I met in the blogophere :-) She own's a beautiful blog featuring traditional and western recipes. I was delighted when she asked me to do a guest post. To see the post and to get the recipe visit  here .

The recipe I chose was a non-diary vegetarian pannacotta. My son went through a phase of milk protein intolerance and I was trying to make his favourite desserts milk protein-free. I present here one such effort.

Ingredients for one layer:

Plain almond milk - 2 cups
Vanilla extract - 1 tsp
Sugar - 1/4 cup
1 envelope powdered gelatin
Water - 4 tbsp


  • In a saucepan, combine the almond milk, vanilla and sugar. Turn the heat on and cook on medium heat until the mixture begins to simmer, stirring frequently.
  • Pour the gelatin into a small bowl and then pour the 4 tablespoons of water over the gelatin. Let sit until spongy, about 5 minutes or less.
  • When the almond milk mixture gives the first bubble, remove from heat.
  • Pour a small amount of the almond milk mixture in with the spongy gelatin, let sit for a minute and then stir. Pour the gelatin mixture back in to the saucepan containing the almond milk and stir until the gelatin is dissolved.
  • Pour the pannacotta mixture to a mould, cover with plastic wrap and place in the fridge for 8 hours or overnight to set up.
  • Serve with slices of peach and orange rind for that bite.

To get the layered effect.

Strawberry essence - 2 drops + Edible pink colour - 1 drop (or use strawberry dairy free powder)
Chocolate chips / powder dairy free - 1 tbsp
  • Mix the above portion with chocolate chips (or powder), pour in a mould and leave in the fridge for 10 minutes.
  • Meanwhile prepare a second portion of the panacotta following the above recipe again and mix in strawberry powder (or essence +colour) and mix well to combine. Pour this carefully over the set chocolate panacotta making sure not to disturb the bottom layer. Leave in fridge for another 10 minutes.
  • Now is the time to prepare a third portion of panacotta using the above recipe again, leave it plain and pour this over the second layer, carefully again. Cover with plastic wrap and leave in fridge for 8 hours or overnight.

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 I'm Sherin, aka kukku. 

An excited mum, a  responsible doctor , a friend's friend , a thankful daughter, a thankful sister and a passionate singer,  an enthusiastic cook, food writer and food photographer . That's me in a nut shell.

A doctor in my day job and a food writer and food photographer by night. I came in to cooking because of the people around me, be it the women in family who are amazing cooks or the men who luv to eat. My son is my best critic. :) Started cooking while I was at school, my first attempt being a sweetie, no surprise there for people who know me. I got interested in cooking more after marriage, as most girls do. My experiments with food blossomed after coming to the UK, where the grocery stores opened up a variety of foodie opportunities for my hungry tum.

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