Almond Milk Latte Panna Cotta
Prep time
Cook time
Total time
Author: Lis @ The Fare Sage
Serves: 4
Ingredients
- 2 cups plain Almond Breeze Almond Milk
- ¼ cup fine sugar
- 2 tsp instant coffee powder
- 2 egg yolks
- 2 tsp gelatine
For the cinnamon brandy syrup:
- 2 tbsp soft brown sugar
- 5 tbsp water
- 1 tbsp brandy
- ¼ tsp cinnamon
- 1 tsp cornstarch
- 1 tbsp water (extra)
- 1 tsp butter (optional)
Instructions
- Put ¼ cup of the almond milk into a bowl and sprinkle over the gelatine. Leave to sit and swell for 10 minutes.
- In a large bowl beat the egg yolks with a whisk for 2-3 minutes until pale and fluffy.
- Pour the remaining almond milk, sugar and coffee powder into a pot and stir over a medium heat to dissolve the sugar. Heat until almost boiling but do not boil. The pot will begin to steam but there should be no bubbles forming in the milk.
- Remove the pot from the heat. Carefully pour a little of the milk mixture into the egg yolks and whisk quickly. Gradually pour the in the rest of the milk, a quarter cup at a time, whisking continuously.
- Return the mixture to the pot and the pot to the heat and cook gently, stirring constantly, for 3-4 minutes until the mixture thickens slightly and almost boils again. Do not allow to boil. Remove from the heat and set aside.
- Set a pot of water on to heat and bring the water to a simmer. Set the bowl with the gelatine over the pot and stir to dissolve the gelatine. Once dissolved, stir the gelatine through the milk mixture.
- Strain the mixture through a fine sieve, or colander lined with muslin, into a pouring jug.
- Pour into ½ cup moulds and refrigerate for at least 5 hours or overnight.
To make the syrup to serve the panna cotta:
- Place the sugar, water, brandy and cinnamon into a small pot and warm over a medium heat for 3-4 minutes to dissolve the sugar.
- Drop in the butter, if using, and stir until melted and combined.
- Mix the cornstarch and extra water into a paste in a small bowl. Pour this into the syrup and stir over the heat for another 2 minutes.
- Set aside to cool before pouring over the panna cotta.
Notes
I use ½ cup ramekins to set my panna cotta in, but if you don't have any, this dessert is pretty served in tea cups as well. You can unmould the panna cotta onto serving plates, or simply serve it in the ramekins/cups topped with some syrup.
To unmould the panna cotta once set, allow it to sit at room temperature for 10 minutes, or set it in a dish of warm water for a few minutes to loosen the sides. Gently turn the ramekin on its side and roll the ramekin in your hand, letting gravity gently work the panna cotta away from the sides of the ramekin. Put the ramekin on the bench, and place the serving plate upside down on top of the ramekin. Quickly turn both over so the ramekin is now upside down on the serving plate. The panna cotta should slip out, but if it doesn't, hold both the plate and ramekin between your hands and give them a firm but gentle shake to cause the panna cotta to drop on to the plate.
To unmould the panna cotta once set, allow it to sit at room temperature for 10 minutes, or set it in a dish of warm water for a few minutes to loosen the sides. Gently turn the ramekin on its side and roll the ramekin in your hand, letting gravity gently work the panna cotta away from the sides of the ramekin. Put the ramekin on the bench, and place the serving plate upside down on top of the ramekin. Quickly turn both over so the ramekin is now upside down on the serving plate. The panna cotta should slip out, but if it doesn't, hold both the plate and ramekin between your hands and give them a firm but gentle shake to cause the panna cotta to drop on to the plate.
Recipe by The Fare Sage at https://www.thefaresage.com/almond-milk-panna-cotta/