Almond Panna Cotta with Cherry Compote
Difficulty: Simple | Makes: 6 portions | Total Time: 6 hrs 10 min | Hands-On: 10 min
Nutritional Breakdown Per Serving (1/6th):
- Calories: 700
- Total Fat: 49g
- Saturated Fat: 24g
- Carbohydrates: 62g
- Fiber: 5g
- Sugars: 51g
- Protein: 9g
- Cholesterol: 136mg
- Sodium: 76mg
Ingredients
Panna Cotta:
- 2 teaspoons plain gelatin
- 1 cup almond milk
- 2 1/2 cups heavy cream
- 1 cup blanched almonds
- 1/2 cup granulated sugar
Cherry Compote:
- 1 pound Bing cherries, pitted (fresh or frozen)
- 1/3 cup cherry preserves
- 1/3 cup sugar
- 3 tablespoons balsamic vinegar
Instructions
- Panna Cotta: Sprinkle gelatin over 1/2 cup almond milk in a bowl; let bloom 10 minutes. In a saucepan over medium heat, combine remaining almond milk, heavy cream, almonds, and sugar. Stir to dissolve sugar and simmer. Remove from heat, cover, and steep 15 minutes. Strain almonds, return to saucepan, reheat to simmer. Whisk in gelatin, pour evenly into six 6-oz ramekins. Chill 5+ hours until set.
- Cherry Compote: In a saucepan, mix cherries, preserves, sugar, balsamic vinegar, and 1/2 cup water. Boil over high heat, then simmer medium-high ~18 minutes until thick and syrupy. Cool to room temperature; it thickens more. Refrigerate covered.
- To Serve: Optionally unmold panna cotta. Top or accompany with compote for a creamy, nutty delight bursting with tart cherry sweetnessyour guests will be hooked!
