Directions

1. Preheat oven to 350° F. 

2. Spread almonds on a baking sheet and toast until deep golden and fragrant, about 6 to 8 minutes.

3. In a medium saucepan, bring toasted almonds, almond paste, almond milk, almond extract, sugar, and salt to a boil. Turn off heat and let steep at room temperature for 15 minutes; return to a rolling boil.

4. Pour heavy cream into a mixing bowl and sprinkle gelatin over the surface of the cream. Let stand for about 5 mins, then whisk to incorporate. Add hot almond cream and whisk smooth. Strain through a fine-mesh sieve into a large metal bowl. Place bowl over a larger bowl filled with ice water and stir until cool.

5. Divide panna cotta base amongst 8-10 ramekins or serving glasses. Carefully transfer to refrigerator and chill overnight until fully set. 

6. If using ramekins, to serve, dip ramekins into a bowl of hot water to loosen the side of the custard. Gently invert onto desired serving dish. Finish with desired toppings such as fruit preserves, sorbet, or chocolate.