Almond Panna Cotta with Strawberry Sauce

Almond Panna Cotta with Strawberry Sauce

Serves8
Cooking time 48m

Try Justine Schofield's Almond Panna Cotta with Strawberry Sauce! Made with almond milk, cream, and vanilla, it's topped with a fresh strawberry sauce and roasted almond flakes. Perfect for any occasion!

Ingredients

375mlunsweetened almond milk

375mlthickened cream

100gcaster sugar

3 tspvanilla bean paste

3.5 gelatine leaves (titanium), bloomed

Roasted almonds flakes, to serve

Strawberry Sauce

250gDriscoll's strawberries, hulled and chopped

100gcaster sugar

Method

  1. Prepare

    Place the panna cotta moulds on a baking tray and set aside.

  2. Almond milk mixture

    In a deep saucepan on medium heat, mix the almond milk, cream, sugar and vanilla together. Bring to a simmer for 5 minutes and remove from heat. The sugar should be fully dissolved at this stage. Add in the bloomed gelatine and whisk to combine. Strain the mixture into a heatproof jug and carefully pour even amounts of the mixture into the panna cotta moulds. Chill for 4 hours or until firm to touch.

  3. Strawberry sauce

    For the sauce, Place the strawberries and sugar into a saucepan with 80ml of water. Place the lid on and cook over a low heat for 15 minutes or until the strawberries have broken down. Cool slightly, then use a stick blender to puree.

  4. Assembling

    Unmould the panna cotta and top with strawberry sauce, almond flakes and extra strawberries.