Vanilla-Almond Panna Cotta
- 1 cup almond milk, divided
- 1 (1/4-ounce) package unflavored gelatin
- 1 1/2 cups heavy cream
- 1/2 cup sugar
- 1/2 teaspoon plus 1/4 teaspoon almond extract
- 1 teaspoon vanilla extract
- 1/4 cup chocolate fudge syrup, for garnish
- Pour 1/3 cup almond milk into a small bowl and stir in gelatin; set aside.
- In a medium saucepan, stir together heavy cream, remaining almond milk, and sugar.
- Bring to boil over medium heat, watching carefully as the cream will quickly rise to the top of the pan.
- Pour gelatin and almond milk into cream mixture and stir until gelatin is completely dissolved.
- Add 1/2 teaspoon almond extract and vanilla extract and cook for 1 minute, stirring constantly.
- Remove from heat and pour into 6 (4-ounce) individual ramekins.
- Leave ramekins uncovered at room temperature to cool.
- When cool, cover with plastic wrap and refrigerate for at least 4 hours (can be left overnight.)
- To remove, run a knife around the sides of each ramekin and invert over a serving plate.
- In a small bowl, combine 1/4 cup chocolate fudge syrup with 1/4 teaspoon almond extract.
- Drizzle over the top of the panna cottas to decorate top, as desired.
- TIP: If panna cotta do not drop freely from ramekins, carefully dip the bottom of the ramekin in hot water.
- Be careful not to get water in the ramekin.
almond milk, unflavored gelatin, heavy cream, sugar, almond, vanilla, chocolate fudge syrup
Taken from www.foodnetwork.com/recipes/sandra-lee/vanilla-almond-panna-cotta-recipe.html (may not work)