Almond Panna Cotta With Blueberry Sauce Recipe

Cooking Directions

• STEP 1.In a saucepan, heat the milk and cream over medium heat until it starts to simmer.
• STEP 2.In a separate bowl, whisk together the gelatin and almond extract.
• STEP 3.Slowly pour the milk and cream mixture into the gelatin mixture, whisking constantly.
• STEP 4.Divide the mixture into individual serving glasses or ramekins and refrigerate for at least 4 hours or until set.
• STEP 5.In the meantime, prepare the blueberry sauce by combining blueberries, sugar, and lemon juice in a saucepan.
• STEP 6.Cook over medium heat until the blueberries burst and the sauce thickens.
• STEP 7.Remove from heat and let it cool.
• STEP 8.Once the panna cotta is set, spoon the blueberry sauce over the top and garnish with fresh blueberries.
• STEP 9.Serve chilled and enjoy!

Cooking Tips

• Make sure to whisk the gelatin mixture constantly while pouring the milk and cream mixture to avoid lumps.
• You can use almond milk instead of regular milk for a dairy-free version of this dessert.
• For a smoother texture, strain the blueberry sauce before spooning it over the panna cotta.

Storage and Serving

• Store the almond panna cotta in the refrigerator for up to 3 days.
• Serve the panna cotta chilled and garnish with fresh blueberries for an extra pop of color.
• You can also serve it with a dollop of whipped cream or a sprinkle of toasted almonds for added flavor and texture.