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Almond Amaretto Panna CottaThere are certain desserts that I have a predisposed prejudice against. It isn’t really fair, they haven’t done anything to me to make me not like them. The problem is with me, and my unwillingness to try them. Panna Cotta is a good example. Panna Cotta in Italian means cooked cream. Essentially, it is cream and sugar melted to together with gelatin to make it set. Creamy jello. Doesn’t that sound like it might not be good? It is, I promise.

Earlier this summer, I went to Alt NYC at the home of Martha Stewart Omnimedia. It was the most thoughtful and beautiful event that I have ever been to. As you can imagine it would be when we are talking about my idol Martha. The lunch was so beautiful and delicious. For dessert, they had mini panna cotta with lemon curd in the cutest little glasses. I knew that I couldn’t be rude and not try it, and just as to be expected, it was amazing. Lesson learned. Creamy, light, and so fresh tasting.

The beauty of a dessert like this one, is that you can make it in just about any flavor you can dream up. Vanilla, chocolate, citrus, anything you like. This version is non-dairy, if you would like to make it vegan, you can remove the non-dairy creamer and use all almond milk. (This can be dairy-free, but not vegan or even vegetarian because of the gelatin. Oops! Thanks to the kind reader for pointing that out to me. I completely forgot!)  I made a berry sauce to go on top of my panna cotta. I added a little sugar to some fresh berries and cooked them until they released their juices. I finished it with a splash of amaretto to match the flavor of the almond panna cotta. This is the perfect make ahead dessert. I put mine in half-pint mason jars, and love how portable these are. How cute would these be for a picnic?

Almond Amaretto Panna Cotta2 cups Almond Breeze almond milk
2 1/2 teaspoons powdered gelatin
3 Tablespoons sugar
1 vanilla bean, seeded
1 cup nondairy creamer
2 Tablespoons amaretto or 1/2 teaspoon almond extract
1 teaspoon vanilla
1/4 teaspoon salt

Amaretto Berry Sauce:
2 cups mixed berries
2 Tablespoons sugar
1 Tablespoon amaretto

Almond Amaretto Panna CottaPour 1/2 cup almond milk into a small saucepan. Sprinkle gelatin over and let stand for 5 minutes to soften.

Almond Amaretto Panna CottaWarm over low heat, add sugar and vanilla bean. Cook until gelatin and sugar has dissolved completely. Turn off heat.

Almond Amaretto Panna CottaWhisk in remaining almond milk, creamer, amaretto, vanilla, and salt. Taste for sweetness, add more sugar if needed.

Almond Amaretto Panna CottaPour the mixture into 6 ramekins or dessert glasses. I like to pour it into a pitcher or measuring cup, it makes it easier to pour into the jars.

Almond Amaretto Panna CottaCover with plastic wrap. Chill for at least 2 hours, preferably overnight.

amaretto berry sauce recipeAdd berries and sugar to a saucepan.

amaretto berry sauce recipeCook over low heat until the berries break down, about 10 to 15 minutes.

Almond Amaretto Panna CottaPush berries through a sieve and add amaretto.

Almond Amaretto Panna CottaThe berry sauce keeps for a few days in the fridge. Panna cotta can be made 3 days in advance. This recipe is adapted from the book Bakeless Sweets.

Almond Amaretto Panna Cotta

Almond Amaretto Panna Cotta

Almond Amaretto Panna Cotta

Ingredients

  • 2 cups almond milk
  • 2 1/2 teaspoons powdered gelatin
  • 3 Tablespoons sugar
  • 1 vanilla bean, seeded
  • 1 cup nondairy creamer
  • 2 Tablespoons amaretto or 1/2 teaspoon almond extract
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt
  • Amaretto Berry Sauce:
  • 2 cups mixed berries
  • 2 Tablespoons sugar
  • 1 Tablespoon amaretto

Instructions

  1. Pour 1/2 cup almond milk into a small saucepan. Sprinkle gelatin over and let stand for 5 minutes to soften. Warm over low heat, add sugar and vanilla. Cook until gelatin and sugar has dissolved completely. Turn off heat. Whisk in remaining almond milk, creamer, amaretto, vanilla, and salt. Taste for sweetness, add more sugar if needed.
  2. Pour the mixture into 6 ramekins or dessert glasses. Cover with plastic wrap. Chill for at least 2 hours, preferably overnight. Panna cotta can be made 3 days in advance.
  3. Add berries and sugar to a saucepan. Cook over low heat until the berries break down, about 10 to 15 minutes. Push berries through a sieve and add amaretto. This keeps for a few days in the fridge. Top panna cotta with berry sauce.
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Disclosure: I am being paid by Blue Diamond Almond Breeze for this post.  I am compensated for my time, however all opinions expressed are my own.

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23 Responses to Almond Amaretto Panna Cotta

  1. OK…you’re so right. I think I’ve always passed on panna cotta, but after your post, I think I need it in my life. Almond milk!!! I love almond milk, but have never used it on anything other than my cereal. And well, you had me at amaretto.

  2. I am the same way with desserts, panna cotta being one of them. Your looks so pretty and so good though that you have convinced me I need to give it a try!! Gorgeous photos will pretty much always convince me to try anything! This is looking so good!

  3. Ulrike says:

    These look really good!
    Just wanted to say, that even if you would not use the creamer, it would still not be vegan or even vegetarian, since gelatin is made from animal products like beef skin and pig hide…

  4. These are so elegant looking!

  5. This looks soo pretty and elegant! I love the mix of berries you use. They’re like YELLOW RASPBERRIES!! *screams* that’s awesome. haha!

  6. This is so pretty!! Lovely idea!

  7. bit.ly says:

    [...] moved here [...]

  8. I’m the same way. I always thought, “Milk jello? ewww” and then I tasted some. I could make it every day of the year if I thought I’d be able to get out of my chair. Your panna cotta with the berries is gorgeous.

  9. Awesome! I made panna cotta once with yogurt and it was vile, but I am willing to try again. The almond version would be a dream, because dairy these days does NOT agree with me :\

    Also, LOL on your gelatin mistake. I think there are vegan alternatives, like something seaweed-based, but I’m not sure what they are. Any browsing vegans would know though, I’m sure ;)

  10. Wow! I love that berry sauce, so inviting. I have never tried pannacotta but I guess it is not that difficult to make, it is on my to-make list since forever. And with this berry sauce in the picture now, I think I will soon.
    Also, your vegetarian readers can use agar-agar instead of gelatin. I am not sure of it being vegan but vegetarian definitely. :)

  11. Kathryn says:

    Hi, vanilla is listed twice. Do I use the seeds of the bean at one point and vanilla essence at another point? Looking forward to trying it!

  12. Joan Cummings says:

    This is divine! So easy and so portable. And furthermore, it is a comforting throwback to the days my mother made Junket …but only when we were sick.

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