Almond Panna Cotta
Ingredients
- 1/4 cup (1-1/2 ounces) Mandelin natural whole almonds, finely chopped - BUY NOW
- 2 tablespoons Mandelin Premium Almond Paste - BUY NOW
- 3-1/2 cups unsweetened almond milk*
- 1/4 teaspoon almond extract
- 2/3 cups granulated sugar
- Pinch fine sea salt
- 1-1/3 cup heavy cream
- 2 envelopes powdered gelatin
Directions
Preheat oven to 350° F.
Spread almonds on a baking sheet and toast until deep golden and fragrant, about 6 to 8 minutes.
In a medium saucepan, bring toasted almonds, almond paste, almond milk, almond extract, sugar, and salt to a boil. Turn off heat and let steep at room temperature for 15 minutes; return to a rolling boil.
Pour heavy cream into a mixing bowl and sprinkle gelatin over the surface of the cream. Let stand for about 5 mins, then whisk to incorporate. Add hot almond cream and whisk smooth. Strain through a fine-mesh sieve into a large metal bowl. Place bowl over a larger bowl filled with ice water and stir until cool.
Divide panna cotta base amongst 8-10 ramekins or serving glasses. Carefully transfer to refrigerator and chill overnight until fully set.
If using ramekins, to serve, dip ramekins into a bowl of hot water to loosen the side of the custard. Gently invert onto desired serving dish. Finish with desired toppings such as fruit preserves, sorbet, or chocolate.