Panna Cotta just got nuttier.
Panna Cotta just got nuttier with this bakewell twist on a classic dessert. Using Rude Health Almond Drink gives your panna cotta a subtle sweetness which balances out the tart cherries. Try making these at home. Your mouth will thank you.
Prep time: 20 min
Chill time: 1 hr 20
For the Panna Cotta
2 cups Rude Health Almond Drink
1/4 cup maple syrup
1/2 tsp agar powder
1 tsp vanilla extract
1 tsp almond extract
25ml Amaretto (optional)
A handful of toasted almonds
For the compote
A handful of fresh or frozen pitted cherries
1 tbsp maple syrup
- In a medium pan, add the Almond Drink, maple syrup and agar powder and stir well to combine.
- Add the vanilla and almond extract and stir again.
- Whilst stirring the mix continuously, place over a medium heat and bring to the boil. Once it begins to boil, turn it down to a simmer for two minutes still stirring continuously.
- Take it off the heat and add the Amaretto if using.
- Pour the mixture into a jug. Divide the mix between the moulds or ramekins on a tray.
- Leave the mix to cool to room temperature for 20 minutes and then put in the fridge to chill completely, for at least an hour.
- Whilst cooling make your compote by placing the berries and maple syrup in a saucepan over a medium heat. Stir until the berries are soft and broken up a little. This should take about 20 minutes.
- To serve, turn the panna cotta from the moulds out on to individual serving plates or serve directly from the mannekins.
- Top with the compote and toasted almonds.