Almond Milk Panna Cotta Recipes

DAIRY-FREE PANNA COTTA RECIPE

Steps:

• Pour both milks into a medium saucepan and sprinkle gelatin over the top.
• Gently whisk in gelatin and wait 5 minutes before turning on the heat to allow the gelatin to soften.
• Add honey and maple syrup and vanilla to saucepan.
• Heat over medium heat, stirring constantly, until milk is hot enough to steam. Do not boil as this will deactivate the gelling properties of the gelatin.
• Lightly grease small bowls or molds with coconut oil and pour the heated mixture into the bowls.
• Cover and place in the refrigerator for 5-6 hours or overnight.
• Serve in bowls or gently turn out onto serving dishes and add toppings.

VANILLA-ALMOND PANNA COTTA

Steps:

• Pour 1/3 cup almond milk into a small bowl and stir in gelatin; set aside.
• In a medium saucepan, stir together heavy cream, remaining almond milk, and sugar. Bring to boil over medium heat, watching carefully as the cream will quickly rise to the top of the pan.
• Pour gelatin and almond milk into cream mixture and stir until gelatin is completely dissolved. Add 1/2 teaspoon almond extract and vanilla extract and cook for 1 minute, stirring constantly. Remove from heat and pour into 6 (4-ounce) individual ramekins.
• Leave ramekins uncovered at room temperature to cool. When cool, cover with plastic wrap and refrigerate for at least 4 hours (can be left overnight.)
• To remove, run a knife around the sides of each ramekin and invert over a serving plate.
• In a small bowl, combine 1/4 cup chocolate fudge syrup with 1/4 teaspoon almond extract. Drizzle over the top of the panna cottas to decorate top, as desired.

ALMOND MILK PANNA COTTA

Steps:

• Mix the agar-agar with 2 tbsp water. Bring the almond milk to the boil with the sugar and the vanilla pod. Stir in the agar-agar and boil for around 2 minutes. Take off the heat and allow to cool slightly.
• Remove the vanilla pod and pour the milk into small bowls or glass dishes. Chill in the refrigerator for at least 4 hours until set.
• Sprinkle diced pear and pistachios over the panna cotta and serve drizzled with honey.

VANILLA ALMOND PANNA COTTA

Steps:

• Pour 1/3 cup of milk into a small measuring cup and stir in the gelatin powder. Set aside. LIGHTLY oil a paper napkin and with a very light touch, wipe the inside of a glass pie plate or 6 custard ramekins.
• In a saucepan, stir together the heavy cream, 1/2 cup evaporated milk (or regular milk) and sugar, and set over medium heat. Bring to a full boil, watching carefully and stirring near constantly, as the cream will quickly rise to the top of the pan.
• Pour the gelatin and milk mixture into the cream, stirring until completely dissolved. Cook for one minute, stirring constantly.
• Remove from heat, stir in the almond and vanilla extracts and pour into six individual ramekin dishes or pie plate.
• Cool the ramekins uncovered at room temperature. When cool, cover with plastic wrap, and refrigerate for at least 4 hours, but preferably overnight before serving.
• NOTES:
• ~My local Whole Foods sells this with berries mixed in the dish. I suggest putting a few in the bottom of the dish, pouring the mixture over it and letting it set in the fridge for almost an hour and a half. Then put a few more berries on top to "rest" into the panna cotta as opposed to simply on top.
• ~A few reviews from the allrecipes site mentioned the gelatin mix separating during cooling in the fridge. The best way that I have found to avoid this is after you have stirred in the extracts and before pouring into the dishes, pour the mixture into a glass Pyrex bowl or a heat safe jug. Gently move the dish in a water bath while stirring the mixture with a spoon to cool it completely before pouring into the serving dishes. By cooling the mixture quicker, I believe it gives it less time to separate.
• ~Experiment with the flavors! Try adding some expresso to the mix and sprinkling it with cinnamon, or adding in some orange/lemon zest to the dish. Enjoy!