A dairy-free panna cotta using soya milk. Perfect texture and a blend of flavours make this dish hard to fault
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Make it vegan
If you are cooking for a vegetarian or vegan, substitute the gelatine for agar agar (available from health food shops). It works differently to gelatine – you don’t need to cool the custard to get it to set; you just soak it, then add it to the custard just after it’s made.