Almond Panna Cotta with Cherry Compote

TOTAL TIME: 6 hr 10 min
Prep: 10 min
Inactive Prep: 5 hr 25 min
Cook: 35 min
 
YIELD: 6 servings
LEVEL: Easy

ingredients

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
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Directions

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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4

Newest Ratings and Reviews

Read all 3 reviews

  • on August 23, 2013

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    I made this with no substitutions and it came out great. Very easy and elegant dessert. Rich but not overly sweet. I made for a dinner party and guests raved about it. I also made this another time but used fresh strawberries with balsamic vinegar as the topping. It was awesome as well and much faster than making the compote. Just slice a pint of strawberries and use about 2 tbs of balsamic. You can add a little sugar to it if needed but my strawberries were very sweet and flavorful so didn't need it.

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  • on June 21, 2013

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    I didn't have blanched, skinless almonds, so I substituted 1/4 tsp almond extract to intensify the almond flavor. The texture was great and the flavor combination with the cherries was delicious and balanced.

    To the previous reviewer: almond milk is purchased, not prepared. I recommend Silk brand. Find it in the refrigerated dairy section of your grocery store. Too bad people will think this is a bad recipe since you rated it one star because you had a question about an ingredient.

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  • on June 18, 2013

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    I have not used tis recipe, but in reading it I am confused about when and how you prepared the almond milk.

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