Almond Amaretto Panna Cotta

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!)Β  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

Yield: makes 4

Almond Amaretto Panna Cotta - Almond milk and amaretto panna cotta with a berry amaretto sauce.

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.
Nutrition Information:

Amount Per Serving: Calories: 0Total Fat: 0g

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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Oh hey there!

Well, hello there! I’m Bree Hester, the Boston-based blogger and food photographer here at Baked Bree. Here you can get lots of weeknight meal inspiration, eat more plant-based meals, and still indulge in a decadent sweet treat. Baked Bree is a place where you will find great recipes and inspiration for your next family adventure.

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This Post Has 28 Comments

  1. bridget {bake at 350}

    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.

    1. bakedbree

      At least give it a try. I was being mean to panna cotta for no reason. πŸ™‚ I also adore anything amaretto. πŸ™‚

  2. Tieghan Gerard

    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!

    1. bakedbree

      Thank you! I need to at least try it before I decide that I don’t like it.

  3. Ulrike

    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…

    1. bakedbree

      OMG! I knew that! Thanks for catching my mistake.

  4. steph@stephsbitebybite

    These are so elegant looking!

    1. bakedbree

      thank you Steph!

  5. Abbie @ Needs Salt

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

    1. bakedbree

      I know! I had orange ones too. πŸ™‚

  6. Katrina @ Warm Vanilla Sugar

    This is so pretty!! Lovely idea!

    1. bakedbree

      Thank you! I was so happy with how it turned out. I love almond anything.

  7. Maureen | Orgasmic Chef

    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.

    1. bakedbree

      Isn’t it a weird idea? But soooo good!

  8. Ashley Bee (Quarter Life Crisis Cuisine)

    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 πŸ˜‰

    1. bakedbree

      That does not sound like it would be good. I am confident that this one will be better.

    2. alessandra

      you can use agar in place of gelatin. I’ve also been told that there is a plant-based “gelatin” product, but I don’t know for sure.

  9. Charul @ Tadka Masala

    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. πŸ™‚

    1. bakedbree

      It is really easy, and thanks for the tip.

  10. Kathryn

    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!

    1. bakedbree

      You use it when they are called for. It shows it in the pictures.

  11. Joan Cummings

    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.

    1. bakedbree

      I am so glad Joan! And I have never heard of Junket, what is that?

  12. Dawn

    If you use agar agar it can most certainly still be vegan (with the other replacements you suggested). Great photos btw.
    Cheers!

    1. bakedbree

      Thanks Dawn!

  13. Karen

    I’m scared! I made this a few hours ago,even when the flavour is amazing I dont know if I will get the right texture. I used one gelatin bag for 2 cups of mix, I don’t know if it will work though. I’ll let you know how it turns out.

  14. Jo

    You CAN make this vegan, by using vegan/kosher gel!! πŸ™‚ πŸ™‚

    1. bakedbree

      Awesome, thanks for sharing that!

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