Almond Panna Cotta with Strawberry Sauce

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.