Let’s Make Almond Flower Panna Cotta:
I’m obsessed with this Panna Cotta recipe cause it fuses with the most underrated Chinese dessert– Almond Tofu. Chinese Almond Tofu and Panna Cotta make a unique and delicious fusion dessert. The creamy texture of panna cotta combined with the nutty flavor of almond tofu creates a rich and indulgent taste experience. The smooth and silky texture of both desserts blends seamlessly, while the nutty and sweet flavors of the almond tofu balance out the creaminess of the panna cotta. This fusion dessert is perfect for those who enjoy a sweet and nutty flavor profile, and it can be a great way to add a twist to traditional panna cotta. With its fusion of two classic desserts, this Panna Cotta combination is sure to be a crowd-pleaser at any dinner party or special event. Thanks ChatGPT ;).
Anyway, this Panna Cotta recipe is super easy and super delicious, as mentioned above. you don’t have to struggle with actually making tofu. Instead, this recipe uses gelatin, just like a traditional Panna Cotta recipe, to stabilize and set everything.
Although the Almond extract is completely optional which is what gives it an Asian Twist, I would highly recommend it. It completely elevates a traditional Panna Cotta. On this note, the passion fruit honey is just a bonus. Any tart syrup will do a good job.
Let’s Get Cooking!
More In-Depth Recipe at the Bottom
Almond Flower Panna Cotta
Ingredients
- 2 Tbsp Cold Water
- 1 Packet of Gelatin (About 2.5 Tsp)
- 3 Cups Cream (Half & Half or Heavy Cream)
- ⅓ C White Sugar
- 1 ½ Tsp Vanilla
- 3 Drops Almond Extract (Highly Recommended, but Optional)
- 1 Small Pinch Salt
- Dollop Passion Fruit Honey (Optional)
Instructions
- In a small bowl, add in the Cold Water and Gelatin powder. Let it bloom for at least 5 minutes.
- In a pot, mix together Cream, Sugar, Vanilla, a Small pinch of Salt, Almond Extract, and fully bloomed Gelatin
- Set the pot over high heat until it begins to boil. When it does boil, immediately turn off the heat, remove the pot from the stove, and let it simmer for 10 minutes until the gelatin completely dissolves.
- Pour it into small cups/molds and refrigerate for 1 hour or until solid.
- To remove the Panna Cotta from the molds, use a thin knife to cut around the molds, then soak it in hot water for 5 seconds. Flip the mold over a plate, and holding the mold and plate firmly, do a quick 360º body spin, the Panna Cotta should easily slip out.
Notes
In-Depth Recipe:
Almond Flower Panna Cotta
1. In a small bowl, add in the Cold Water and Gelatin powder. Let it bloom for at least 5 minutes. Blooming the Gelatin in the Cold Water first will help the Gelatin dissolve more easily into the Cream. If you want to make this quicker, just add the unbloomed gelatin to the cream mixture in step two and omit the water. There will barely be a textural change, if any.
2. In a pot, mix together Cream, Sugar, Vanilla, a Small pinch of Salt, Almond Extract, and fully bloomed Gelatin. Refer back to the previous step if you don’t believe in blooming the Gelatin. it’s okay, to be a HEATHEN. My mom wouldn’t agree, but it’s fine. I’m a heathen too.
3. Set the pot over high heat until it begins to boil. When it does boil, immediately turn off the heat, remove the pot from the stove, and let it simmer for 10 minutes until the gelatin completely dissolves. This will also cool down the cream mixture so that it sets quicker and doesn’t accidentally explode the molds and ruin the refrigerator (due to difference in temperature)
4. Pour it into small cups/molds and refrigerate for 1 hour or until solid.
5. To remove the Panna Cotta from the molds, use a thin knife to cut around the molds, then soak it in hot water for 5 seconds. Flip the mold over a plate, and holding the mold and plate firmly, do a quick 360º body spin, the Panna Cotta should easily slip out.
The SEasOning:
Italian dessert, italian dessert, almond tofu,
