Lactose-free Panna Cotta with Strawberries and a Cinnamon Graham Crackers CrustIt is estimated by the American Dietetic Association that approximately 75% of the world's population is at least partially lactose intolerant. Thus, 75% of the world's population must also be Panna Cotta intolerant. What a drag.
That's why we jumped at Lactaid's Gourmoo Cookoff and decided to show everyone that, "You too can eat Panna Cotta without gastrointestinal discomfort!" We made lactose-free Panna Cotta with Strawberries and a Graham Cracker Crust. This is a really easy recipe, the only skill it requires is patience.
Lactose-free Panna Cotta with Strawberries and a Cinnamon Graham Crackers Crust (printable recipe)
Our recipe calls for four cups of Lactaid, we’re using whole milk but you could also use the Lactaid half-and-half. 2 packs of gelatin, 1/2 cup of sugar, and 2 teaspoons of vanilla extract.
Measure the Lactaid and add it to a saucepan but reserve a little bit in the measuring cup and sprinkle the gelatin over it. Heat the Lactaid in the saucepan and add the sugar so that it dissolves completely.
Kill the heat, add the vanilla extract, and pour into the measuring cup. Whisk to combine. Pour them off into your bowls and place them into the fridge to chill and set up. If you are letting them set up over night, cover with plastic wrap.
Process 4 cinnamon graham crackers in a food processor while melting 2 tablespoons of butter in a mug in the microwave. When the butter is melted, add it to the crackers in the food processor and pulse a few times to incorporate well. Pat the mixture at the bottom of your serving bowls.
Slice your strawberries and add 1/4 cup of sugar, mix well and allow them to sit and macerate while the Panna Cotta sets.
Once the Panna Cotta is set (at least 2 hours, but up to 24), run a knife along the inside edge of the bowl to separate it and invert it over your serving bowl to un-mold. Scoop copious amounts of strawberries and serve.
- 4 cups Lactaid whole milk (or Lactaid half-and-half)
- 1/2 cup sugar
- 2 teaspoons of vanilla extract
- 2 packets powdered gelatin
- 4 Cinnamon Graham crackers
- 2 tablespoons melted butter
- 1/2 pound of strawberries
- 1/4 cup sugar
Our recipe calls for four cups of Lactaid, we’re using whole milk but you could also use the Lactaid half-and-half. 2 packs of gelatin, 1/2 cup of sugar, and 2 teaspoons of vanilla extract.
Measure the Lactaid and add it to a saucepan but reserve a little bit in the measuring cup and sprinkle the gelatin over it. Heat the Lactaid in the saucepan and add the sugar so that it dissolves completely.
Kill the heat, add the vanilla extract, and pour into the measuring cup. Whisk to combine. Pour them off into your bowls and place them into the fridge to chill and set up. If you are letting them set up over night, cover with plastic wrap.
Process 4 cinnamon graham crackers in a food processor while melting 2 tablespoons of butter in a mug in the microwave. When the butter is melted, add it to the crackers in the food processor and pulse a few times to incorporate well. Pat the mixture at the bottom of your serving bowls.
Slice your strawberries and add 1/4 cup of sugar, mix well and allow them to sit and macerate while the Panna Cotta sets.
Once the Panna Cotta is set (at least 2 hours, but up to 24), run a knife along the inside edge of the bowl to separate it and invert it over your serving bowl to un-mold. Scoop copious amounts of strawberries and serve.
Serves 4
As a promotion with the Foodbuzz Tastemakers Program, we received a thing of Lactaid milk.