This dairy-free dessert resembles the familiar panna cotta, but no dairy products or gelatin have been used here.

The vegan version is coagulated with a plant-based gelling agent that works almost like gelatin but is suitable for a vegan diet.

A plant-based oat drink has been used instead of milk.

The taste of this dessert is brought by an almond-based liqueur that tastes like cream liqueur, but the liqueur is also made to suit the herbal diet.

I boiled the liqueur for a few minutes to allow the alcohol to evaporate.

However, the taste of the liqueur is retained even if the alcohol evaporates.

This instruction will become a comfortably spoonable and splitting clot.

If you want a softer dessert, then you can add a little more liquid.

This dessert is a good option even at the Christmas table.

Photo: Taru Vihavainen

Milk-free "panna cotta"

  • 1 ½ dl Baileys Almande almond liqueur

  • 3 ½ dl oat drink

  • 3 tablespoons sugar

  • 1 pss vegegel gelling agent

  • 1 dl oatmeal

  • 2 teaspoons vanilla sugar

  • strawberries

Preparation instructions

  • Bring the almond liqueur to a boil in a saucepan and cook for a few minutes.

  • At the same time, mix one bag of vegegel powder and sugar with the cold oat drink.

  • When the liqueur is boiling, add the oatmeal mixture to the liqueur.

    Stir with a whisk and bring the mixture to a boil again.

  • When the mixture has boiled, add it to 3-4 serving bowls or dessert bowls.

  • Let clot in the cold.

  • Whisk the oatmeal whisk together with the vanilla sugar and extrude over the portions.

  • Finish the portions with berries.

  • Be sure to always check when making special diet pastries that all the ingredients you use are suitable for that diet!

    Photo: Tuomas Vihavainen

    Taru Vihavainen is a physiotherapist by profession.

    It all started with a christening cake, which made him more interested in baking.

    Vihavainen started running the Pullahiiren baking corner blog in 2006 and stayed that way.

    Over the years, the blog has gained popularity and at its best reaches tens of thousands of readers a month.

    Angry has also written three baking books.

    In addition, he holds baking courses and designs recipes for businesses.

    Taru Vihavainen especially wants to encourage parents to bring their children to the kitchen.