Vanilla-Almond Panna Cotta With Mango Sauce – a delicious recipe with unflavored gelatin, almond milk, sugar, vanilla bean, Cooking spray, mango. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Sprinkle gelatin over 1/3 cup almond milk in a small bowl; let stand 4 minutes.
2
Combine 1 1/3 cups of almond milk, half-and-half, sugar, and half of the vanilla bean in a medium saucepan; bring to a simmer over medium heat (do not boil). Remove from heat. Add gelatin mixture, stirring until the gelatin dissolves. Remove vanilla bean. Pour mixture evenly into 6 (6-ounce) custard cups coated with cooking spray. Cover and chill 8 hours or overnight.
3
Combine remaining half of the vanilla bean and nectar in a small saucepan; bring to a boil. Reduce heat to medium, and cook until reduced to 1 cup (about 15 minutes). Remove from heat; stir in lime juice. Cover and chill.
4
Loosen edges of custards with a knife or rubber spatula. Place a dessert plate, upside down, on top of each cup; invert onto plates. Spoon the sauce around custards. Garnish with fresh raspberries, if desired.
771
kcal
Calories
50
g
Fat
56
g
Carbs
22
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 envelope unflavored gelatin, 1 2/3 cups almond milk (such as Almond Breeze), divided, 2/3 cup half-and-half, 1/3 cup sugar, and more.
Yes, Vanilla-Almond Panna Cotta With Mango Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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