Today is (my eldest sister) Janna’s birthday. In celebration, I have decided to make this Toasted Almond Panna Cotta for supper. I know, dessert for supper sounds strange; that’s how we are. Afterwards, we plan to watch one of our favorite new movies.
Notes: The original recipe called for vanilla extract, but a friend of mine recommended using almond instead. I tried it, and it was delicious.
Also, the original recipe called for granulated sugar, but of course I had to try a more natural sweetener.
The recipe instructs you to discard the almonds, but I saved them and used them for this batch..
Toasted Almond Panna Cotta
- 2 cups heavy whipping cream
- 1/2 cup milk
- 8 ounces whole almonds, toasted & chopped
- 1/3 cup pure maple syrup or sugar
- 1/2 teaspoon almond extract
- 1 (1/4 ounce) envelope plain gelatin
- 2 tablespoons water
- 1/2 cup seedless raspberry jam, warmed or homemade raspberry syrup
1) Combine the cream & milk in a medium saucepan set over medium heat. As soon as the cream begins to boil, remove from heat and add the toasted almonds. Let the almonds steep for 20 minutes. Strain cream through a fine-meshed sieve & discard the almonds or reserve for later use.
2) Add the sugar & almond extract to the cream and stir until dissolved. In a small bowl, sprinkle the gelatin of the water and let sit for 10 minutes. Whisk into the cream mixture until well combined.
3) Pour into 6-8 ramekins. Refrigerate for at least 4 hours or until firm.
4) Loosen the ramekins by placing the bottoms in very warm water. Invert onto a plate and drizzle with warmed raspberry jam.
Makes Approximately 8 servings
P.S. There’s still time to enter my giveaway…