September 20, 2011

Almond Milk Panna Cotta

The other day, while listening to the pouring rain, I was wondering what dessert should I prepare that contains no eggs. Not that I'd had any problems with eggs, in fact my fridge is full with eggs, but those are already planned to be used for something else. Suddenly, I had the idea of a panna cotta, but the cream bothered me a tiny bit. I did not want to use too much cream, after all once in a while one should care about those calories, right? So I decided to use almond milk in order to reduce the fat and also to taste that elegant fragrance of the almonds served simply with some fresh raspberries.

200 ml almond milk
100 ml cream
2 tablespoons sugar
1 tablespoons amaretto
2 sheets gelatine

Soak gelatine in cold water. Bring almond milk, cream and sugar to the boil. When boiling remove it from the heat and stir in gelatine. Add amaretto and pour it into four ramequins or coffee cups. Chill for at least 3 hours or over night.


Rosa's Yummy Yums said...

I've never had such raspberries... Your panna cotta sounds amazing and looks really tempting.



chriesi said...

You have no idea how long I have been seeking for such raspberries! Unfortunatly, they are very rare to find. Thanks, I am glad you like it!

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