Silky Almond Panna Cotta with Lush Cherry Balsamic Compote
Indulge in the exquisite flavors of this Silky Almond Panna Cotta, complemented by a luscious cherry balsamic compote. The panna cotta, a traditional Italian dessert known for its creamy texture, is elevated with the subtle nuttiness of almond milk and the crunch of blanched almonds. The unique cherry compote, featuring fresh or frozen Bing cherries, bursts with flavor from the addition of cherry preserves and a hint of balsamic vinegar, creating a delightful contrast to the velvety panna cotta. This dessert is perfect for special occasions or as a sweet ending to any meal and is sure to impress your guests with its elegant presentation and rich taste.
N/A
Servings
N/A
Calories
8
Ingredients
Ingredients
unflavored gelatin
2 teaspoons (sprinkled over almond milk)
almond milk
1 cup (divided)
heavy whipping cream
2 1/2 cups (none)
blanched whole almonds
1 cup (none)
sugar
1/2 cup (for panna cotta, plus 1/3 cup for compote)
fresh or frozen Bing cherries
1 lb (pitted)
cherry preserves
1/3 cup (none)
balsamic vinegar
3 tablespoons (none)
Instructions
1
To prepare the panna cotta, begin by sprinkling the gelatin over 1/2 cup of almond milk in a mixing bowl. Let it sit for about 10 minutes to soften.
2
In a large saucepan, combine the remaining almond milk, heavy whipping cream, blanched almonds, and sugar. Heat this mixture over medium heat, stirring gently to dissolve the sugar as it heats. Allow it to come to a simmer.
3
Once simmering, remove the saucepan from the heat, cover, and let the mixture steep for 15 minutes to infuse the almond flavor.
4
After steeping, strain out the almonds using a fine mesh sieve and return the cream mixture to the saucepan. Place it back on low heat.
5
Whisk in the softened gelatin mixture until fully dissolved. Remove from heat once again.
6
Divide the creamy mixture evenly among six 6-ounce ramekins. Cover and refrigerate until fully set, which takes a minimum of 5 hours.
7
While the panna cotta sets, create the cherry compote. In another saucepan, combine the cherries, cherry preserves, 1/3 cup sugar, balsamic vinegar, and 1/2 cup water.
8
Bring this mixture to a boil over high heat, then reduce to medium-high and continue boiling. Cook until the compote thickens to a syrupy consistency, approximately 18 minutes.
9
Once thickened, remove from heat and let it cool at room temperature before covering and chilling it in the fridge until ready to serve.
10
To serve, if desired, carefully unmold the panna cotta from the ramekins onto plates. Spoon the cherry compote generously on top or serve alongside the panna cotta for a delightful presentation.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Silky Almond Panna Cotta with Lush Cherry Balsamic Compote?
It is an elegant Italian dessert featuring a creamy almond-infused base paired with a thick, syrupy cherry and balsamic vinegar sauce.
What are the primary ingredients for the panna cotta?
The panna cotta is made with unflavored gelatin, almond milk, heavy whipping cream, blanched whole almonds, and sugar.
How many servings does this recipe yield?
This recipe is designed to fill six 6-ounce ramekins, providing six servings.
How do I prepare the gelatin?
Sprinkle 2 teaspoons of unflavored gelatin over 1/2 cup of almond milk and let it sit for about 10 minutes to soften.
What type of cherries should I use for the compote?
The recipe recommends using 1 lb of fresh or frozen Bing cherries, pitted.
How long does the panna cotta need to chill?
The panna cotta must be refrigerated for a minimum of 5 hours until it is fully set.
How is the almond flavor infused into the cream?
The flavor is infused by simmering blanched whole almonds in the cream and milk mixture, then letting it steep for 15 minutes.
Do I leave the almonds in the final dessert?
No, you should strain out the almonds using a fine mesh sieve after the steeping process is complete.
What makes the cherry compote 'lush'?
The combination of cherries, cherry preserves, sugar, and balsamic vinegar boiled down to a syrupy consistency creates a rich, lush texture.
How much balsamic vinegar is needed?
The recipe calls for 3 tablespoons of balsamic vinegar for the cherry compote.
What is the total amount of sugar used in the recipe?
You will need 1/2 cup of sugar for the panna cotta and an additional 1/3 cup for the cherry compote.
How long should the cherry compote be cooked?
The compote should be boiled for approximately 18 minutes until it thickens.
Can I use frozen cherries?
Yes, the recipe specifically states that either fresh or frozen Bing cherries can be used.
What is the first step in making the panna cotta?
The first step is to sprinkle the gelatin over a portion of the almond milk to allow it to soften.
How do I dissolve the gelatin into the cream?
After straining the almonds, return the cream to low heat and whisk in the softened gelatin mixture until fully dissolved.
What size ramekins are recommended?
The recipe suggests using six 6-ounce ramekins.
Should I cover the panna cotta while it refrigerates?
Yes, you should cover the ramekins before placing them in the refrigerator.
What is the purpose of the cherry preserves?
The cherry preserves add depth of flavor and help thicken the compote to a syrupy consistency.
How do I serve the final dish?
You can unmold the panna cotta onto plates and spoon the compote over it, or serve it directly in the ramekins.
How do I cool the cherry compote?
Let the compote cool at room temperature before covering it and chilling it in the refrigerator.
Is the almond milk divided in this recipe?
Yes, 1/2 cup is used to soften the gelatin and the remaining 1/2 cup is heated with the cream.
What heat level should I use to simmer the cream?
The cream and almond mixture should be heated over medium heat to reach a simmer.
What tool do I need to remove the almonds?
A fine mesh sieve is required to strain out the almonds.
Should I boil the cream after adding the gelatin?
No, you should whisk the gelatin into the mixture on low heat and then remove it from the heat once dissolved.
What is the texture of panna cotta?
It is known for its velvety, creamy, and silky texture.
How much water is added to the compote?
The recipe requires 1/2 cup of water to be mixed with the cherries and sugar.
What happens if I don't let the gelatin sit for 10 minutes?
The gelatin may not soften properly, which could result in a lumpy or improperly set panna cotta.
Can I substitute the heavy whipping cream?
The recipe specifically calls for heavy whipping cream to achieve the desired rich and creamy consistency.
Is this dessert suitable for guests?
Yes, its elegant presentation and rich taste make it perfect for special occasions or dinner parties.
Does the compote contain any vinegar?
Yes, it contains 3 tablespoons of balsamic vinegar which adds a unique contrast to the sweetness.