Vanilla-Almond Panna Cotta

1. 1

   Pour 1/3 cup almond milk into a small bowl and stir in gelatin; set aside.

2. 2

   In a medium saucepan, stir together heavy cream, remaining almond milk, and sugar.

3. 3

   Bring to boil over medium heat, watching carefully as the cream will quickly rise to the top of the pan.

4. 4

   Pour gelatin and almond milk into cream mixture and stir until gelatin is completely dissolved.

5. 5

   Add 1/2 teaspoon almond extract and vanilla extract and cook for 1 minute, stirring constantly.

6. 6

   Remove from heat and pour into 6 (4-ounce) individual ramekins.

7. 7

   Leave ramekins uncovered at room temperature to cool.

8. 8

   When cool, cover with plastic wrap and refrigerate for at least 4 hours (can be left overnight.)

9. 9

   To remove, run a knife around the sides of each ramekin and invert over a serving plate.

10. 10

    In a small bowl, combine 1/4 cup chocolate fudge syrup with 1/4 teaspoon almond extract.

11. 11

    Drizzle over the top of the panna cottas to decorate top, as desired.

12. 12

    TIP: If panna cotta do not drop freely from ramekins, carefully dip the bottom of the ramekin in hot water.

13. 13

    Be careful not to get water in the ramekin.

* Per serving · 4 servings · Values may vary.

No additional tips available.