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1
* Note: No stores regularly stock bitter almonds but they can be ordered from Apricot Power (www.apricotpower.com).
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2
Using your fingers, lightly coat 5 (5-oz) ramekins with oil.
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3
Combine the cream, lowfat milk and sugar in a saucepan and cook over medium heat for 5 min.
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4
Add in the almonds, whisk to combine and set aside.
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5
Allow the almonds to infuse for 2 hrs.
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6
If using extract, heat the cream, lowfat milk and sugar, whisk to combine and then remove from the heat.
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7
When cold, add in the almond extract.
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8
Place the gelatin in a large stainless steel mixing bowl.
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9
Pour the water over the gelatin, adding more water if necessary to moisten all the gelatin.
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10
Place the mixing bowl over a saucepan of barely simmering water and heat till the gelatin melts, about 30 seconds.
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11
Don't stir the gelatin, as it will scald on the sides of the mixing bowl.
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12
Turn off the heat and keep the gelatin hot.
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13
Bring the almond mix to a boil, pour over the gelatin and whisk to combine.
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14
Strain the mix through a fine mesh stainless steel strainer to remove the bitter almonds, if you used them.
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15
Ladle the mix into the prepared ramekins and chill for 6 to 8 hrs.
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16
To unmold the panna cotta, dip the bottoms in simmering water for a few seconds and invert onto a plate.
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17
This recipe yields 5 servings.
