Vegan Vanilla Pannacotta, Granola and Fresh Berries

Henley Bridge

Vanilla Pannacotta, Granola and Fresh Berries
Prep Time: 10M
Serves: 2

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Vanilla Pannacotta

400g Flora professional plant-based cream (or preferred alternative)

1x norohy Tahitian vanilla pod

40g caster sugar

2g sosa pro-pannacotta



Pumpkin seeds

Freeze-dried raspberry crispies (or similar)

Freeze-dried cherries

Maple syrup

Optional additions:


Dried berries

Garnish and assembly




Dried piece of vanilla pod


This Vanilla Pannacotta, Granola, and Fresh Berries dessert by Henley Bridge is the perfect way to finish any meal. Light and creamy in texture, it is a delight for the senses.

Serves: 2 glasses



Vanilla Pannacotta

  • Add all ingredients to the pan along with the scraped vanilla pod
  • Bring mixture up to the boil, stirring constantly
  • Once boiled, pour mixture into desired glass and place in the fridge to set for a minimum of 30 minutes


  • Mix together your desired ingredients and place on a baking tray, drizzle and lightly cover in maple syrup and place in the oven at 160c. After 5 minutes, turn the mixture over to ensure it colours evenly and is all coated in maple syrup. Bake until crispy.

Garnish and assembly

  • Once your pannacotta is set, you can layer up with the delicious crunchy granola and finish it off with a helping of fresh berries.

Did you enjoy this vegan recipe? Learn about the simple ingredient swaps you can make to ‘veganise’ your existing menu.

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