Go Back
+ servings
almond panna cotta on plate.

Clementine Almond Panna Cotta

Emma Duckworth
This almond flavoured panna cotta is beautifully, light, creamy and topped with a divine clementine caramel syrup and fresh juicy clementine slices.
5 from 1 vote
Prep Time 2 hrs 20 mins
Cook Time 10 mins
Total Time 2 hrs 30 mins
Method Panna Cotta and Mousse
Cuisine Italian
Servings 6 servings
Calories 363 kcal

Ingredients
 

Almond panna cotta

  • 6 gelatine leaves (gelatine sheets) - + bowl cold water
  • 300 ml double cream (heavy cream)
  • 1 teaspoon vanilla bean paste
  • 100 g caster sugar (superfine)
  • 600 ml unsweetened almond milk

Clementine caramel syrup

  • 80 g caster sugar (superfine)
  • 1 teaspoon unsalted butter
  • 80 ml clementines - juice

To serve

  • clementine slices or segments
  • 40 g almond flakes - toasted

Instructions
 

Panna cotta

  • Place the gelatine leaves 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 leaves 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. 

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 butter and stir until 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 serve

  • 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!

Nutrition

Calories: 363kcalCarbohydrates: 35gProtein: 5gFat: 24gSaturated Fat: 12gTrans Fat: 1gCholesterol: 70mgSodium: 154mgPotassium: 109mgFiber: 1gSugar: 32gVitamin A: 756IUVitamin C: 7mgCalcium: 176mgIron: 1mg
Keyword individual dessert, panna cotta
Tried this recipe? Tag me today!Mention @emmaduckworthbakes or tag #emmaduckworthbakes!