Egmont Honey x Otis Oat Milk Pana cotta

We've collaborated with the folks at Otis Oat Milk to bring you this sweet, creamy and dairy-free Honey Pana cotta. While the concept of creating this dessert may give you the wobbles (pun intended), it's honestly not a complicated recipe to conquer!

Serves: 6

Prep Time: 15 minutes

Cook Time: 5 minutes plus 4 hours to set or overnight

INGREDIENTS

- 400ml coconut cream

- 350ml Otis Oat Milk

- 1 vanilla bean (or 1 teaspoon vanilla bean paste)

- 2 lemons

- 8 leaves gelatine

- 250g mango flesh (fresh or frozen is fine)

- 2 tablespoons Egmont Honey

- 4 tablespoons water

- Mint leaves, to serve

- Edible flowers, to serve

METHOD

1. Pour the coconut cream and oat milk into a pot. If using a vanilla pod, spilt in two and add into the pot. If using vanilla bean paste, add this to the pot.

2. Using a vegetable peeler, peel strips of zest from both lemons, adding all the zest into the pot.

3. Over a medium-high heat, heat the liquid until almost boiling then remove from the heat. 

4. Fill a shallow dish with cold water and break the gelatine leaves up into the dish. Leave for 5 minutes or until soft then squeeze out the liquid and whisk into the hot liquid.

5. Leave to cool and for the lemon to infuse.

6. Strain through a sieve then pour into 6 teacups or panna cotta moulds.

7. Put into the fridge to set for at least 4 hours or overnight.

8. Put the mango, sugar and water into a pot, bring to the boil then reduce the heat and cook until thick (this will take 5-10 minutes). Remove from the heat.

9. Take the panna cotta from the fridge and one-at-a-time sit the tea cups into hot water so that they release from the tea cup.

10. Put a small plate on top of the tea cup then flip over onto the plate. Repeat with the remaining 5 cups then top the panna cotta with the mango followed by mint leaves and edible flowers if desired.