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Almond-Amaretto Panna Cotta with berry sauce in small glass jars.

Almond-Amaretto Panna Cotta

Bree Hester
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Cooling + Chilling Time 2 hours 45 minutes
Total Time 3 hours 20 minutes
Course Dessert
Cuisine Italian, Non-Dairy
Servings 6
Calories 163 kcal

Ingredients
  

For The Cream:

  • 2 cups almond milk divided
  • 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

For the Amaretto-Berry Sauce:

  • 2 cups mixed berries plus more for serving, optional
  • 2 tablespoons sugar
  • 1 tablespoon amaretto

Instructions
 

Make And Chill The Cream:

  • Pour 1/2 cup of the almond milk into a small saucepan. Sprinkle the gelatin evenly over the top and let stand for 5 minutes to bloom.
    Sprinkling gelatin over almond milk in a saucepan for Almond-Amaretto Panna Cotta.
  • Add the sugar and vanilla bean (seed and pod) to the pan. Warm gently over low heat, stirring until the gelatin and sugar dissolve completely—do not boil. Remove and discard the vanilla pod after dissolving.
    Warming almond milk with sugar and vanilla bean for Almond-Amaretto Panna Cotta.
  • Whisk in the remaining almond milk, creamer, amaretto, vanilla, and salt. Taste and adjust sweetness as needed.
    Whisking almond milk, creamer, amaretto, and salt for Almond-Amaretto Panna Cotta.
  • Divide the mixture evenly among 6 ramekins, jars, or dessert glasses.
    Dividing the almond-amaretto panna cotta mixture into six glass jars.
  • Let cool to room temperature, then cover with plastic wrap. Chill until fully set, at least 2 hours or preferably overnight for best texture.
    Almond-Amaretto Panna Cotta mixture chilling in small glass jars.

Make The Amaretto-Berry Sauce:

  • Combine berries and sugar in a small saucepan over low heat.
    Combining mixed berries and sugar in a saucepan for Almond-Amaretto Panna Cotta.
  • Cook, stirring occasionally, until the berries are soft and syrupy, 10-15 minutes.
    Sweet berry compote cooking in a saucepan with a silicone spatula.
  • Strain through a fine-mesh sieve for a smooth sauce, if desired. Stir in the amaretto, then cool to room temperature.
    Disaronno amaretto liqueur next to a glass mixing bowl with berry mixture and wooden spoon on granite countertop.

Assemble And Serve The Dish:

  • Serve in the original ramekins or glasses, or unmold by running a small knife around the edge of each panna cotta, then inverting onto plates.
  • Spoon a couple of tablespoons of the berry sauce over each panna cotta just before serving. Garnish with additional fresh berries, if desired.
  • Serve immediately, or cover and return to the refrigerator for up to 24 hours until ready to enjoy.

Nutrition

Calories: 163kcalCarbohydrates: 24gProtein: 2gFat: 6gSaturated Fat: 1gSodium: 237mgFiber: 2g
Keyword almond milk panna cotta, almond panna cotta, amaretto panna cotta, gelatin dessert, non-dairy dessert, panna cotta
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