Toasted Almond Panna Cotta

Almonds steeped in heavy cream give these Toasted Almond Panna Cotta a rich, exotic flavor.

Toasted Almond Panna Cotta
Yield: 12 panna cotta
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  1. 2 cups heavy whipping cream
  2. ½ cup milk
  3. 1 (8-ounce) package toasted almonds, chopped
  4. ⅓ cup sugar
  5. ½ teaspoon clear vanilla extract
  6. 1 (½-ounce) envelope plain gelatin
  7. 2 tablespoons water
  8. 12 waffle crisps
  9. ½ cup seedless raspberry jam, melted
  10. Garnish: fresh raspberries and mint
  1. In a medium saucepan over medium-high heat, combine cream and milk, and bring to a boil. As soon as mixture begins to boil, remove from heat, add toasted almonds, and set aside for 20 minutes. Strain cream mixture through a fine-mesh sieve, and discard almonds.
  2. Add sugar and vanilla extract to cream mixture, and stir until sugar is dissolved, heating mixture over low heat if necessary. In a small bowl, sprinkle gelatin over water, and let soften for 10 minutes. Whisk softened gelatin into cream mixture until combined.
  3. Pour mixture into 12 ramekins; refrigerate for at least 4 hours, or until firm, before serving.
  4. Invert each panna cotta atop a waffle crisp, then spoon melted raspberry jam over top. Garnish with fresh raspberries and mint, if desired.
TeaTime Magazine
 From TeaTime January/February 2010



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