Description
Creamless panna cotta with a delicate texture. Blood orange slices add a vibrant touch.
Ingredients
Units
Scale
- 2 cups (473 ml) well-strained almond milk
- 1/4 cup rice syrup
- 1/4 teaspoon vanilla powder or vanilla bean paste
- 2 1/2 teaspoons gelatin powder
- 2 free-range organic eggs
- 1-2 blood oranges, peeled and sliced finely
- 1/2 cups (118 ml) raspberries or blueberries
Instructions
- For the Soup:
- Combine almond milk, rice syrup (or honey), and vanilla in a small saucepan.
- Heat over medium heat until warm.
- Add gelatin and mix until dissolved.
- Remove the saucepan from the heat.
- In a separate bowl, whisk eggs until pale and fluffy.
- Add the warm almond milk mixture to the eggs and whisk to combine.
- Divide the mixture evenly among 4 serving bowls or teacups.
- Refrigerate for approximately 4 hours, or until set.
- To serve, top with fruit either in the cups or after turning the panna cotta out onto serving plates.
Notes
- For a smoother panna cotta, strain the almond milk through a fine-mesh sieve before using.
- If you don’t have rice syrup, honey can be substituted for a richer flavor.
- To easily unmold the panna cotta, briefly dip the serving bowls in warm water before inverting onto plates.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian
Nutrition
- Serving Size: 1/2 cup
- Calories: 200
- Sugar: 15
- Sodium: 20
- Fat: 12
- Saturated Fat: 2
- Unsaturated Fat: 10
- Carbohydrates: 25
- Fiber: 2
- Protein: 4
- Cholesterol: 20