Amaro-Infused Almond Milk Panna Cotta with Fresh Raspberry Coulis

Allergens

None

Ingredients

• 2 cups almond milk
• 1/4 cup granulated sugar
• 1 tablespoon Amaro liqueur (vegetarian)
• 1 tablespoon unflavored gelatin powder
• 1/2 teaspoon pure vanilla extract
• Fresh raspberries, for garnish

Instructions

1. In a saucepan over medium heat, combine the almond milk and sugar. Stir until the sugar dissolves completely, creating a smooth, glossy liquid.
2. Remove the saucepan from the heat and whisk in the Amaro liqueur, vanilla extract, and gelatin powder. Stir until the gelatin has fully dissolved.
3. Pour the mixture into two individual dessert dishes or ramekins, cover with plastic wrap, and refrigerate for at least 4 hours, or overnight, until set.
4. Once the panna cotta is set, prepare the fresh raspberry coulis. In a blender, combine fresh raspberries and a touch of sugar to taste. Blend until smooth and pass through a fine mesh sieve to remove seeds.
5. To serve, drizzle the raspberry coulis over the top of each panna cotta and garnish with a few fresh raspberries.

Chef’s Insight

The Amaro infusion adds a unique depth of flavor to this traditional dessert, making it perfect for sophisticated gatherings or as a sweet finale to an Italian-inspired meal.

Notes

Adjust the amount of sugar according to your taste preference and the sweetness of your raspberries.