Vegan Hazelnut Panna Cotta


We would like to present a very special recipe on our blog. This dessert: Vegan Hazelnut Panna Coota is delicious, tasty and creamy, and was created by chef Martin Lippo. As experts in offering the best ingredients for elaborations, we are excited to share with you his recipe for vegan hazelnut mousse, which we are sure you will love.

In this recipe, Martin uses a hazelnut paste and hazelnut milk to give the panna cotta an incredibly delicious flavour. But what really makes this dessert unique is the use of a texturiser called Pro Pannacotta (Iota), which is a gelling hydrocolloid extracted from red algae. This substance, together with Xanthan gum, helps to give the mousse a soft and silky texture, which melts in the mouth.

It is important to mention that this hazelnut panna cotta recipe is vegan, as it does not contain any animal products. Instead of using eggs and dairy products, this recipe uses milk and hazelnut paste to create a creamy and delicious texture. In addition, Pro Pannacotta (Iota) and Xanthan gum are vegetable ingredients that are excellent alternatives to achieve the desired texture in the dessert.

In our commitment to offer high quality and varied ingredients, we work with a wide range of products to meet the needs and preferences of our customers. This recipe is an excellent choice for those following a vegan diet or for those looking to try new culinary options.

We hope you enjoy this delicious vegan hazelnut mousse recipe – enjoy!

Vegan hazelnut panna cotta

Vegan Hazelnut Panna Cotta

This delicious vegan hazelnut flan dessert is very easy to make. The recipe uses hazelnut milk, sugar and Propanacotta Iota, a gelling product made from a type of red algae, to create a smooth and creamy texture.
In addition, natural hazelnut paste is added to give a nutty flavor and buttery texture to the flan. Hazelnut milk brings a more intense flavor and a characteristic hazelnut aroma to the dessert.
This is a perfect option for those looking for vegan and dairy-free options.
Keyword Vegano


  • 200 g Roasted hazelnut paste Sosa
  • 350 g Hazelnut milk without sugar
  • 3 g Pro pannacotta (iota) Sosa
  • 0,5 g Xanthan gum Sosa
  • 50 g Sugar


  • Place all ingredients in a jar. Blend using a Túrmix.
    200 g Roasted hazelnut paste, 350 g Hazelnut milk without sugar, 3 g Pro pannacotta (iota), 0,5 g Xanthan gum, 50 g Sugar
  • Place the mixture in a saucepan. Bring to a boil.
  • Put in moulds or into the servingplates. Let it rest for 2 hours in the refrigerator at 4ºC before serving it.
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