Starlit Almond Milk Panna Cotta

Allergens

Nuts (almonds)

Ingredients

• 1 1/2 cups almond milk
• 1/2 cup coconut cream
• 1/4 cup agave syrup
• 1 1/2 tsp almond extract
• 2 tsp unflavored gelatin powder
• 3 tbsp cold water
• 1 cup sweet cherries, pitted and halved
• 2 tbsp sugar
• 1/4 cup unsweetened cocoa powder

Instructions

1. In a small saucepan, combine the almond milk, coconut cream, agave syrup, and almond extract. Heat gently until steaming, but do not boil.
2. In a separate bowl, sprinkle the gelatin over the cold water and let it bloom for 5 minutes.
3. Once the almond milk mixture has reached a gentle simmer, remove from heat and whisk in the bloomed gelatin until fully dissolved.
4. Pour the mixture through a fine mesh sieve into a glass measuring cup and divide between six individual dessert cups or ramekins, filling them two thirds full. Refrigerate for at least 4 hours, or until set.
5. In another small saucepan, combine the cherries and sugar. Cook over medium heat until the cherries have released their juices and the mixture thickens slightly, about 10 minutes.
6. Strain the cherry compote through a fine mesh sieve to remove the cherries from the syrup. Set both aside to cool.
7. To serve, dust the top of each panna cotta with sifted cocoa powder and garnish with the reserved whole cherries. Drizzle with cherry syrup just before serving.

Chef’s Insight

To enhance the almond flavor, use blanched almonds and toast them slightly before making the milk.

Notes

This recipe can be made gluten-free by ensuring the gelatin used is gluten-free.