Vanilla-Almond Panna Cotta

Name: Vanilla-Almond Panna Cotta
Prep time: 4 h 20 min
Cook time: 4 h 20 min
Total time: 4 h 20 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 1 teaspoons almond extract; 237 milliliters almond milk, divided; 59 milliliters chocolate fudge syrup, for garnish; 7 grams package unflavored gelatin; 355 milliliters heavy cream; 118 milliliters sugar; 1 teaspoon vanilla extract

The recipe Vanilla-Almond Panna Cottan is ready in around 4 hours and 20 minutes and is definitely a great gluten free option for lovers of Mediterranean food. One portion of this dish contains approximately 3g of protein, 23g of fat, and a total of 317 calories. This recipe serves 6. This recipe covers 3% of your daily requirements of vitamins and minerals. Head to the store and pick up almond extract, almond milk, gelatin, and a few other things to make it today. It works well as a dessert.

Instructions

Pour 1/3 cup almond milk into a small bowl and stir in gelatin; set aside.

Ingredients you will need

Almond Milk

Gelatin

Equipment you will use

Bowl

In a medium saucepan, stir together heavy cream, remaining almond milk, and sugar. Bring to boil over medium heat, watching carefully as the cream will quickly rise to the top of the pan.

Ingredients you will need

Almond Milk

Cream

Sugar

Equipment you will use

Sauce Pan

Frying Pan

Pour gelatin and almond milk into cream mixture and stir until gelatin is completely dissolved.

Ingredients you will need

Almond Milk

Gelatin

Cream

Add 1/2 teaspoon almond extract and vanilla extract and cook for 1 minute, stirring constantly.

Ingredients you will need

Vanilla Extract

Almond Extract

Remove from heat and pour into 6 (4-ounce) individual ramekins.

Equipment you will use

Ramekin

Leave ramekins uncovered at room temperature to cool. When cool, cover with plastic wrap and refrigerate for at least 4 hours (can be left overnight.)

Ingredients you will need

Wrap

Equipment you will use

Plastic Wrap

Ramekin

To remove, run a knife around the sides of each ramekin and invert over a serving plate.

Equipment you will use

Ramekin

Knife

In a small bowl, combine 1/4 cup chocolate fudge syrup with 1/4 teaspoon almond extract.

Ingredients you will need

Almond Extract

Chocolate

Fudge

Syrup

Equipment you will use

Bowl

Drizzle over the top of the panna cottas to decorate top, as desired.

Equipment

Ingredients

Servings:

1teaspoons

almond extract 237milliliters

almond milk, divided 59milliliters

chocolate fudge syrup, for garnish 7grams

package unflavored gelatin 355milliliters

heavy cream 118milliliters

sugar 1teaspoon

vanilla extract

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian works really well with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Barone Ricasoli Castello di Brolio Chianti Classico Gran Selezione with a 4.4 out of 5 star rating seems like a good match. It costs about 60 dollars per bottle.

Barone Ricasoli Castello di Brolio Chianti Classico Gran Selezione

#28 wine in VinePair's Top 50 of 2018Intense ruby red color with fine nose of blackberries and blackcurrant notes, balsamic and spicy hints. The wine display excellent acid structure, well balanced, elegant tannins. The impact in the mouth is velvety and persistent.