1/4 cup (1-1/2 ounces) Mandelin natural whole almonds, finely chopped - BUY NOW
2 tablespoons Mandelin Premium Almond Paste - BUY NOW
3-1/2 cups unsweetened almond milk*
1/4 teaspoon almond extract
2/3 cups granulated sugar
Pinch fine sea salt
1-1/3 cup heavy cream
2 envelopes powdered gelatin
Preheat oven to 350° F.
Spread almonds on a baking sheet and toast until deep golden and fragrant, about 6 to 8 minutes.
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.
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.
Divide panna cotta base amongst 8-10 ramekins or serving glasses. Carefully transfer to refrigerator and chill overnight until fully set.
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.
The beauty of panna cotta is its versatility and options for many variations. Sweeten with honey and garnish with honeycomb; add cocoa and top with chocolate shavings; make it savory with a touch of saffron and basil; flavor with seasonal fruit.
*As this recipe calls for almond milk, you can make your own with Mandelin. See how here.