Can I use a substitute for gelatin in almond panna cotta?

Gelatin is made of animal collagen, and thus, is not a plant-based food. Some people may wish to substitute for agar-agar or other plant-based products. You will have to experiment to find the right proportions to achieve the right texture. This recipe was written for gelatin. Best of luck!

How long does almond panna cotta need to set?

At least 4 hours, but for best results, overnight is best. The more ingredients you add into your panna cotta (e.g., fruit pulp), the more time it needs to set. Since this almond panna cotta recipe has no extra fruit in it, you can get away with a 4 hour set time.

How do I achieve the perfect sweetness in desserts?

Have you noticed that many dessert or baking recipes you find have way too much sugar in them? I find that a good rule of thumb is to reduce the amount of sugar in any given recipe by at least 1/4 – 1/2. The only exception here is chewy American cookies, brownies, and meringue. These recipes need lots of sugar to achieve the proper texture, so there is no skimping there. However, for most dessert recipes, you can do your own spin and reduce the amount of sugar yourself. It will still taste delicious, and you will not be ingesting crazy amounts of sugar.

What kind of almond extract should I use in almond panna cotta?

Always use the best quality spices and flavorings that you can use in your cooking. For almond extract, look for a natural rather than artificial product. I highly recommend the pure almond extract from Penzey’s! It has a strong and pure natural flavor that is unparalleled.

For another delicious take on panna cotta, check out my passion fruit panna cotta recipe.

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Almond Panna Cotta

A silky and creamy almond panna cotta recipe

Course Dessert

Cuisine Italian

Keyword almond panna cotta, easy panna cotta

Prep Time 8 minutes minutes

Set Time 4 hours hours

Servings 8 people

Ingredients

• 1 1/2 envelopes unflavored gelatin
• 3 tbsp water
• 2 cups heavy cream
• 1 cup whole milk
• 1/4 cup sugar
• 2 tsp almond extract

Instructions

• Mix gelatin and water in a saucepan until gelatin is moist. Heat on low heat until mixture becomes liquid. Set aside.
• Heat heavy cream, milk, sugar, and almond extract in a large saucepan on medium heat. When you begin to see small bubbles just begin to form, turn off the heat.
• Add liquid gelatin mixture into milk mixture. Whisk thoroughly until well incorporated.
• Place mixture evenly into 8 ramekins. Cover with foil and place in the refrigerator to set for 4 hours, or overnight.
• Optional: top with toasted almonds