Lunch: Almond Panna Cotta with Strawberries

Sweet almond flavors this cool Italian custard, which is topped with vibrant red berries tossed in almond liqueur for an extra layer of nutty flavor.

Ingredients

1 package unflavored gelatin
water
1/2 tsp. vegetable oil
1 1/2 c. whole milk
1 c. heavy or whipping cream
1/3 c. sugar
2 tbsp. sugar
1/4 tsp. almond extract
1/4 tsp. vanilla extract
salt
2 c. strawberries
2 tbsp. almond-flavor liqueur such as Amaretto (optional)
3 tbsp. sliced toasted almonds

Instructions

In small bowl, sprinkle gelatin over 3 tablespoons cold water; set aside. Lightly grease eight 4-ounce custard cups or ramekins with oil.
In 2-quart saucepan, heat milk, cream, 1/3 cup sugar, almond extract, vanilla extract, and 1/8 teaspoon salt on high until just bubbling around edges of pan, stirring to dissolve sugar. Remove from heat and stir in gelatin mixture until dissolved.
Divide cream mixture among prepared cups. Refrigerate 4 hours or up to 24.
Meanwhile, in medium bowl, stir together strawberries; liqueur, if using; and remaining 2 tablespoons sugar.
Run thin-bladed knife around sides of cups; invert each cup onto small serving plate. Top with strawberries; garnish with almonds.

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