Recipe courtesy of Kelsey Nixon
Episode: My Trip to Italy
Almond Panna Cotta with Cherry Compote
6 hr 10 min
10 min
6 servings
6 hr 10 min
10 min
6 servings


Panna Cotta:
  • 2 teaspoons unflavored gelatin
  • 1 cup almond milk
  • 2 1/2 cups heavy whipping cream
  • 1 cup blanched whole almonds
  • 1/2 cup sugar
Cherry Compote:
  • 1 pound fresh Bing cherries, pitted or frozen pitted cherries
  • 1/3 cup cherry preserves
  • 1/3 cup sugar
  • 3 tablespoons balsamic vinegar


For the panna cotta: In a mixing bowl, sprinkle the gelatin over 1/2 cup of the almond milk. Allow the gelatin to soften, about 10 minutes. Meanwhile, in a large saucepan over medium heat, combine the remaining almond milk, heavy cream, blanched almonds and sugar. Whisk the mixture to dissolve the sugar while bringing it to a simmer. Remove from the heat, cover with a lid and allow to steep for 15 minutes. Strain out the almonds and return the mixture to the saucepan. Return the saucepan to the stove and bring to a simmer. Whisk in the gelatin mixture, remove from the heat and divide among six 6-ounce ramekins. Refrigerate until set, at least 5 hours.

For the cherry compote: While the panna cotta sets, combine the cherries, cherry preserves, sugar, balsamic vinegar and 1/2 cup water in a saucepan. Bring to a boil over high heat, and then reduce to medium-high heat and continue to boil until the mixture becomes syrupy, about 18 minutes. Remove from the heat and cool (it will continue to thicken as it cools). Cover and chill until ready to serve. If desired, unmold the panna cotta. Serve with the cherry compote either on top or alongside.

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