Vanilla-Almond Panna Cotta with Mango Sauce

Name: Vanilla-Almond Panna Cotta with Mango Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 394 milliliters almond milk (such as Almond Breeze), divided; 1 envelope unflavored gelatin; 158 milliliters half-and-half; 1 Tbsp fresh lime juice; 355 milliliters mango nectar; 79 milliliters sugar; 6 inches vanilla bean, split lengthwise and divided

Vanilla-Almond Panna Cotta with Mango Sauce is a gluten free and fodmap friendly dessert. This recipe serves 6. This recipe covers 3% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 2g of protein, 4g of fat, and a total of 130 calories. Head to the store and pick up almond milk, gelatin, vanilla bean, and a few other things to make it today. 1 person found this recipe to be flavorful and satisfying. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Sprinkle gelatin over 1/3 cup almond milk in a small bowl; let stand 4 minutes.

Ingredients you will need

Almond Milk

Gelatin

Equipment you will use

Bowl

Combine 1 1/3 cups of almond milk, half-and-half, sugar, and half of the vanilla bean in a medium saucepan; bring to a simmer over medium heat (do not boil).

Ingredients you will need

Vanilla Bean

Almond Milk

Sugar

Equipment you will use

Sauce Pan

Remove from heat.

Add gelatin mixture, stirring until the gelatin dissolves.

Ingredients you will need

Gelatin

Remove vanilla bean.

Ingredients you will need

Vanilla Bean

Pour mixture evenly into 6 (6-ounce) custard cups coated with cooking spray. Cover and chill 8 hours or overnight.

Ingredients you will need

Cooking Spray

Custard

Combine remaining half of the vanilla bean and nectar in a small saucepan; bring to a boil. Reduce heat to medium, and cook until reduced to 1 cup (about 15 minutes).

Ingredients you will need

Vanilla Bean

Nectar