When you are throwing a party, the last thing you want to do is to leave your guests to make a dessert right? That’s why these cute little panna cottas were made the night before, then we added the coulis the morning of our party.
Honestly, I don’t recommend testing out recipes for parties, but who has the time to test everything?!?! I was definitely nervous that these were going to turn out to firm or else not set. But the dessert gods were looking out and everything came out perfectly.
The coulis is definitely tart, but pairs well with the light sweet almond. This coulis is perfect on other desserts like cake or ice cream.
Keep your coulis on the panna cotta, not the floor;
Your favorite alternative chefs, K & T
Almond Panna Cotta with Raspberry Coulis
Prep Time 3 hours 20 minutes
Cook Time 15 minutes
Total Time 3 hours 35 minutes
Servings 6 people
Ingredients
Panna Cotta
- 1 cup Almond milk
- 1 cup Soy creamer
- ¼ cup Honey
- ¼ oz Gelatin
- 1 tsp Almond extract
Raspberry Coulis
- 8 oz Raspberries
- ⅛ cup Honey
- ¼ cup Water
- 1 tsp Lemon juice
Instructions
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In a saucepan, heat up ½ cup almond milk with the gelatin over medium high heat. Next pour in remaining ingredients and bring to a boil. Once gelatin and honey is dissolved, let the mixture cool to lukewarm.
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Divide lukewarm mixture into cups and refrigerate for 3 hours to overnight.
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Before serving, make your coulis. In a small saucepan, add raspberries, honey and water. Boil over medium high heat for 8 minutes until honey dissolves. Set aside and let cool.
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Once cooled, blend your raspberry mixture with lemon juice in blender. Strain through mesh to remove seeds.
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Once the panna cotta has set, spoon coulis over the panna cotta,. Add some raspberries as garnish on top.