145 minutes
This luscious panna cotta offers a creamy texture, thanks to the smooth blend of almond milk and honey, adorned with the tangy sweetness of roasted raspberries. It's a simple yet elegant dessert that will leave a lasting impression on your taste buds.
Unflavored Powdered Gelatin
teaspoons
cups
tablespoons
tablespoons
pinches
Raspberries, roasted
0 pint
1. Bloom the Gelatin
Sprinkle 1½ teaspoons of unflavored powdered gelatin over ½ cup of vanilla almond milk in a small bowl. Let it sit for about 3 minutes to bloom.
2. Prepare Almond Milk Mixture
In a medium saucepan, combine 1½ cups of almond milk, 3 tablespoons of granulated sugar, 2 tablespoons of honey, and a pinch of kosher salt. Gently bring the mixture to a simmer over medium heat, stirring occasionally until the sugar completely dissolves. Remove from heat and whisk in the bloomed gelatin until fully dissolved.
3. Set the Panna Cotta
Carefully pour the mixture into glasses, removing any foam. Cover each glass with plastic wrap and place them in the refrigerator. Chill and set for about 2 hours.
4. Roast the Raspberries
Preheat your oven to 400°F. Toss ½ pint of raspberries with 1 tablespoon of sugar and a pinch of kosher salt on a rimmed baking sheet. Roast them for about 10 minutes until soft and juicy. Allow to cool completely.
5. Serve
When the panna cottas are set, spoon the cooled, roasted raspberries over the top of each one. Serve immediately.
Before soaking the cereal in milk, lightly toast it in the oven at 300°F for about 10 minutes to enhance the cereal's nutty flavor.
Strain the soaked cereal milk thoroughly using a fine-mesh sieve or cheesecloth to ensure a smooth panna cotta consistency.
Bloom gelatin evenly over cold liquid without stirring, let it sit, and dissolve gently over low heat to avoid lumps.
Pour the mixture into molds at room temperature and let set in the refrigerator for at least 4 hours or overnight.
Taste the cereal milk before adding gelatin and adjust sweetness as needed, considering the roasted raspberries will add tartness.
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