Almond Flower Panna Cotta

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.

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Prep Time 5

Cook Time 10

Set Time 1

Total Time 1 15

Course Appetizer, Breakfast, Dessert, Snack

Cuisine Asian, Chinese, Italian, Malaysian, Singaporean, Taiwanese

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

Using a richer cream will make the Panna Cotta richer and set stiffer. Using Half & Half only will make the recipe softer and lighter than Heavy Cream.

Blooming the Gelatin in the Cold Water first will help the Gelatin dissolve more easily into the Cream.

Almond Extract is highly recommended as it will elevate the taste of the panna cotta.

Don’t boil the Gelatin for too long, as that could denature the protein and might cause the Panna Cotta to set poorly. It is pretty forgiving, just don’t boil it for more than 10 minutes.

Use any syrup wanted, but tart syrups work the best. This recipe doesn’t really even need syrup as the Panna Cotta taste like expensive vanilla ice cream without it

Keyword appetizer, Breakfast, Brunch, Cheap, Dairy, Dessert, Easy, Make Ahead, Popular, Search by Ingredient, Sweet, Tofu, Vegetarian