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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
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Prepare
Place the panna cotta moulds on a baking tray and set aside.
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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.
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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.
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Assembling
Unmould the panna cotta and top with strawberry sauce, almond flakes and extra strawberries.
