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Almond Amaretto Panna Cotta

bakedbree
5 from 1 vote
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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
 

  • 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 bean. 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.
  • Pour 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.
  • Cover with plastic wrap. Chill for at least 2 hours, preferably overnight.
  • 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.
  • The berry sauce keeps for a few days in the fridge. Panna cotta can be made 3 days in advance.
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