Lactose-free panna cotta without gelatine, with peach sauce

Lactose-free cream is readily available in shops.
INGREDIENTS FOR 4 PEOPLE
Half a litre fresh lactose-free cream (or ordinary cream)
80 g sugar
30 g cornflour
1 vanilla pod
SAUCE
2 large peaches
2 tablespoons sugar
Half a lemon

I combine the cornflour and sugar in a small non-stick pan.

I scrape the seeds from the vanilla pod.

I add the vanilla to the pan.

I add the cream.

I mix thoroughly to remove lumps and bring to the boil.

When it starts boiling, I cook for a minute, stirring continuously, then remove from the heat. The cream should be smooth and velvety.

With the consistency of a pudding.

I poured it into dessert bowls. To turn it out later, use aluminium moulds lined with cling film, then refrigerate.


I take 2 peaches, although you can use strawberries or berries.

I peel and dice them, put them in a small pan with the sugar and a splash of water, and squeeze in the lemon.

I bring to the boil and cook for about ten minutes until tender, then mash with a potato masher.

I want a fairly coarse sauce, which I leave to cool.

After a few hours, the panna cotta is ready; before serving I cover the surface with peach sauce.

Delicious and creamy, with a different texture from panna cotta made with gelatine.
Suitable for people with lactose intolerance, or those who avoid animal-derived gelatine leaves for religious or ethical reasons.