Almond Milk Panna Cotta Recipes

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 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.

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!

ALMOND PANNA COTTA WITH CHERRY COMPOTE

Steps:

• To make the panna cotta:.
• In a mixing bowl, sprinkle the gelatin over 1/2 cup of the almond milk. Allow the gelatin to soften, about 10 minutes. Meanwhile, in a large saucepan over medium heat, combine the remaining almond milk, heavy cream, blanched almonds and sugar. Whisk the mixture to dissolve the sugar while bringing it to a simmer. Remove from the heat, cover with a lid and allow to steep for 15 minutes. Strain out the almonds and return the mixture to the saucepan. Return the saucepan to the stove and bring to a simmer. Whisk in the gelatin mixture, remove from the heat and divide among six 6-ounce ramekins. Refrigerate until set, at least 5 hours.
• To make the cherry compote:.
• While the panna cotta sets, combine the cherries, cherry preserves, sugar, balsamic vinegar and 1/2 cup water in a saucepan. Bring to a boil over high heat, and then reduce to medium-high heat and continue to boil until the mixture becomes syrupy, about 18 minutes. Remove from the heat and cool (it will continue to thicken as it cools). Cover and chill until ready to serve. If desired, unmold the panna cotta. Serve with the cherry compote either on top or alongside.

CHERRY-TOPPED ALMOND PANNA COTTA

Steps:

• Pour 1/4 cup milk into small microwave-safe bowl. Sprinkle gelatin over; stir to blend. Let stand 5 minutes to soften gelatin.
• Heat cream, 5 tablespoons sugar, and remaining 3/4 cup milk in small saucepan over medium heat just until bubbles begin to form around edge of pan, stirring to dissolve sugar. Stir in almond extract and vanilla extract.
• Heat gelatin mixture in microwave on low power until gelatin dissolves, stirring every 15 seconds, about 45 seconds. Stir gelatin mixture into warm milk mixture. Let stand 20 minutes, stirring every 5 minutes. Divide mixture among eight 3/4-cup glasses or compote dishes. Cover each with plastic; chill until set, about 4 hours. DO AHEAD: Can be made 2 days ahead. Keep chilled.
• Stir almonds and 1 tablespoon sugar in small nonstick skillet over medium-high heat until nuts are toasted and sugar melts and coats nuts, stirring constantly, about 2 minutes. Transfer candied almonds to plate to cool, stirring occasionally.
• Place cherries, almond liqueur (if using), and remaining 4 tablespoons sugar in medium bowl; toss to coat. Let stand until sugar dissolves and juices form, stirring occasionally, about 20 minutes. Divide cherries with juices among glasses. Sprinkle candied almonds over and serve.