| Level: | Easy |
| Total: | 4 hr 20 min |
| Prep: | 10 min |
| Inactive: | 4 hr |
| Cook: | 10 min |
| Yield: | 6 servings |
| Level: | Easy |
| Total: | 4 hr 20 min |
| Prep: | 10 min |
| Inactive: | 4 hr |
| Cook: | 10 min |
| Yield: | 6 servings |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 317 |
| Total Fat | 22 g |
| Saturated Fat | 14 g |
| Carbohydrates | 28 g |
| Dietary Fiber | 0 g |
| Sugar | 26 g |
| Protein | 2 g |
| Cholesterol | 82 mg |
| Sodium | 55 mg |
| Serving Size | 1 of 6 servings |
| Calories | 317 |
| Total Fat | 22 g |
| Saturated Fat | 14 g |
| Carbohydrates | 28 g |
| Dietary Fiber | 0 g |
| Sugar | 26 g |
| Protein | 2 g |
| Cholesterol | 82 mg |
| Sodium | 55 mg |
Reviews
I love this recipe. I have made it several times, following it exactly the first time. Second time I replaced heavy cream with sugar free coffee cream as I need to watch cholesterol. It still was yummy.
Exellent! This is my first time that I do it, and
my husband told me that the flavor is great. He told me do it again. Thanks !
my husband told me that the flavor is great. He told me do it again. Thanks !
This recipe is SO easy!! I’ve already made it several times for my family and they love it. Flavors were mellow and my mom loves the almond flavor that shines.
I have made it twice, the first time I followed the directions exactly and the almond flavor was a bit too strong. The second time I put less almond extract, I added some cinnamon powder, nutmeg powder, vanilla bean, and when it was cooled to put in the refrigerator I put some sliced almonds. My husband really loved it. He could not get enough.
I will make this one for sure next time I have people over.
I will make this one for sure next time I have people over.
I thought this was going to be delicious! ugh what a disappointment… all I could taste was the almond extract
which of these 2 flavors do you use …….Vanilla or the Original ?
Well I really liked this recipe. No one in my family did though. I would probably use less almond extract and maybe add some cocoa powder to the mix. I used Nutella for the chocolate topping, yummy!
This recipe looks and sounds great! Has anyone substituted the almond milk with regular milk and add some almond flavoring? If so, how much flavoring?
I’ve made this twice and liked it both times. The first time I made it exactly as the recipe says and I think the almond in the chocolate is unnecessary and makes it too sweet. Just plain chocolate would be great.
The second time I made it with skim milk instead of heavy cream (it’s what I had) and it was still delicious, but obviously not as creamy. So it’s an excellent alternative if you’re trying to watch your weight because almond is super low in calories. Just watch how much sugar and chocolate you use. If you substitute skim or low fat milk, I would suggest using less sugar because it’s really sweet without all the cream.
Next time I think I’ll either buy chocolate almond milk and/or throw in some cocoa powder into for some chocolate almond goodness!
Everyone I’ve served this to has loved it. I love that I can make this a day ahead, or the morning of and it only takes a few minutes. Panna cotta is a tradional italian custard dessert I’m familiar with but really like the vanilla and almond additions. In response to the question below about the almond milk, it is usually in the store next to the soy milk and rice milk and comes in a box. The brand I always see is almond breeze.
Another option for topping this besides the chocolate sauce is fresh fruit, rasberries, strawberries, or even shaved chocolate to keep it really simple. Stick a mint sprig in it for color and it looks great! No one will know you only spent 10 minutes on the dessert!
Another option for topping this besides the chocolate sauce is fresh fruit, rasberries, strawberries, or even shaved chocolate to keep it really simple. Stick a mint sprig in it for color and it looks great! No one will know you only spent 10 minutes on the dessert!