This almond flavoured panna cotta is beautifully, light, creamy and topped with a divine clementine caramel syrup and fresh juicy clementine slices.
Almond Panna Cotta
6 Gelatine leaves + bowl cold water
300ml double cream
1 teaspoon vanilla bean paste
100g (1/2 cup) caster sugar
600ml unsweetened almond milk
Clementine Caramel Syrup
80g caster sugar
Knob of butter
2 clementines, juices
Clementine slices or segments
Handful to toasted almond flakes
For the panna cotta
- Place the gelatine leave into the bowl of cold water and set aside for 5 minutes until softened.
- Meanwhile, place cream, vanilla bean paste and sugar into a small saucepan over low heat and heat gently. (Do not let it come to a boil)
- Drain and squeeze out the excess water from the leave and add to the cream. Stir constantly until the gelatine has dissolved.
- Add the almond milk and stir to combine
- Grease your moulds or ramekins with a light layer of vegetable oil. Pour the cream mixture into the 6 moulds and refrigerate for at least 2-4 hours or until completely set.
For the clementine caramel syrup
- Place the sugar in a small pan over medium heat and stir whilst the sugar dissolves and slowly turns to a golden colour. Add the knob of butter and stir till it melts. The caramel may feel like its thickening up so add the clementine juice and stir until combined. The juice stops the caramel from solidifying. Heat until it has thickened slightly, into a syrup and then pour into a bowl and set aside to cool.
- To de mould, fill a bowl with hot tap water and place the mould in for 10-20 seconds, remove from the water and place the serving plate over the ramekin and invert. Tap the base of the mould a couple of times and the panna cotta will slide down onto your plate.
- Pour the syrup onto each of the panna cotta, top with clementine slices or segments and toasted almonds. Enjoy!