Chava Eichner of Flavour Foods says: Delicious, light and oh so pretty! This will make a lovely dessert for any celebration... You could even experiment with different berries and juices.
Panna Cotta is usually made from dairy products so it's great to have a vegan alternative - kinder, healthier and better for the environment too.
For the Panna Cotta: 325ml plant milk (eg soya, almond etc) 1 sachet Dr. Oetker Vege-Gel 250ml dairy-free cream (e.g. Alpro coconut cuisine or Oatly) 60g sugar 1 vanilla pod or 1 tsp vanilla bean paste
For the jelly: 500ml pomegranate juice (e.g. POM) 50ml water 1 sachet of Dr. Oetker Vege-Gel Sugar to taste A punnet of raspberries (if fresh not available, frozen are a good buy, just defrost first Pomegranate seeds Mint leaves for decoration
To make the Panna Cotta, sprinkle the Vege-Gel over the milk and stir until it is completely dissolved. This is the most important step to avoid lumps in your Panna Cotta.
Combine the milk with all the remaining ingredients in a saucepan and bring to boiling point. (If you do end up with a few lumps it’s worth using a balloon whisk to get rid of them. If that doesn't work, pour the heated milk through a sieve.) Take off the heat and keep stirring for a minute to let it cool down a little – but don’t let it begin to set.
Divide quickly between 8 elegant serving dishes and set aside. If you use glasses make sure that they are heatproof, otherwise they could crack! (I always rinse mine with hot water from the tap first).
To make the jelly, sprinkle the Vege-Gel over the pomegranate juice and whisk well until it is completely dissolved. Heat to boiling point and add sugar to taste. Place a couple of fresh raspberries in each Panna Cotta dish and top with jelly. Let it cool and chill for an hour.
Eat on the same day, decorated with raspberries, pomegranate seeds and fresh mint leaves.