Almond Milk Panna Cotta
Intermed..
Almond milk lends this traditional Italian dessert an incredibly velvety texture. If you can’t get your hands on almond milk, simply substitute for whole milk. Created by Rowena Dumlao-Giardina https://www.apronandsneakers.com
PREP IN
180 MIN
COOK IN
5 MIN
SERVE
6
Almond Milk Panna Cotta
Intermed..
PREP IN
180 MIN
COOK IN
5 MIN
SERVE
6
Introduction
Almond milk lends this traditional Italian dessert an incredibly velvety texture. If you can’t get your hands on almond milk, simply substitute for whole milk. Created by Rowena Dumlao-Giardina https://www.apronandsneakers.com
Ingredients
- 150ml cream
- 250ml almond milk (alternatively use full fat milk)
- 40g sugar
- 2 tsp agar agar powder (alternatively use unflavoured gelatin)
- 1vanilla pod split open, seeds pushed out with the tip of a knife
- 80g mixed berries , frozen or fresh
- 60ml water
- 1.5tsp sugar
- 1/2 tsp lemon juice
- To serve:
- icing sugar
Method
- 1. Pour the cream and almond milk in a small saucepan. Add 40g sugar and vanilla pod and cook over a low heat until it starts to simmer gently.
- 2. Add in the agar agar (or gelatin powder) and whisk well until it completely dissolves.
- 3. Whisk for a minute over the heat and then turn it off. If you encounter lumps even if you whisked continuously, strain the liquid to get rid of the lumps.
- 4. Pour mixture in individual molds. We used silicone molds which were so easy to use. When the panna cotta were to be taken out of them, they practically slid out without giving any problems.
- 5. Let them cool for at least two hours in the fridge until they set.
- 6. For the sauce, put berries in a small saucepan. Add water, 1.5 tbsp sugar and lemon. Cook over low heat until the sauce starts to thicken. Let it cool.
- 7. Before serving the panna cotta, pour the sauce on top and sprinkle with icing sugar.
