Almond panna cotta
- Gluten Free
- Energy Kcal 540
- Carbohydrates g 61.8
- of which sugars g 61.3
- Protein g 5.6
- Fats g 30
- of which saturated fat g 14.96
- Fiber g 1.4
- Cholesterol mg 83
- Sodium mg 46
- Difficulty: Easy
- Prep time: 15 min
- Cook time: 5 min
- Serving: 4
- Cost: Low
- Note + 5 hours of resting in the refrigerator
PRESENTATION
Almond panna cotta is such a classic dessert that really brings out the creamy side of Italian cooking, especially in Piedmont. They love smooth, elegant treats there. And honestly, this almond panna cotta recipe? It's pretty much the queen of spoon desserts. The gentle sweetness from almond milk makes it feel lighter yet still super rich. In Piedmont, you might find versions with chocolate, coconut, or fruits like raspberries, but the almond and coffee combo is something special—so so good. The coffee cream isn't just for looks; it balances the sweet almond flavor and adds a grown-up touch. You know the kind of dessert you find in cozy cafes tucked into Italian hillsides or on the dessert table at Sunday lunch? This is it. If you're into traditional Italian desserts, don't skip this one—especially when peaches are in season for a bright, tangy coulis.
Some almond dessert recipes go big with flavors, but what makes this one stand out? Its simple, silky texture and subtle nutty taste. It's a refreshing change from heavier sweets, and with almond milk, it feels more modern. Plus, there are even gelatin-free versions if you want to keep things extra natural. People say homemade almond panna cotta is easy. And you know what? It really is. But the real secret? It's in the details, like letting it chill long enough for that perfect moist wobble when you dig in. This is the kind of creamy almond dessert that looks fancy but doesn't require much effort. Fits perfectly at big family dinners or a quiet night in.
Folks in Piedmont have been serving things like this forever—each family putting their own spin on it. Swapping out toppings, playing with flavors. If you're after a dessert that's both simple and elegant, this easy almond panna cotta is a real winner. It captures the heart of Italian culinary tradition with a modern twist. Seriously good.
You might also like:
INGREDIENTS
- Ingredients for 5 molds of 200 ml
- Fresh liquid cream 1 ¼ cup (300 ml)
- Almond milk 1 ¼ cup (300 ml)
- Powdered sugar 1 ¾ cup (200 g)
- Gelatin in sheets 0.3 oz (8 g)
- Almond flavoring 1 tsp - bitter
- for garnish
- Fresh liquid cream ¾ cup (200 ml)
- Coffee 1 tazza da caffè
- Powdered sugar 2 tsp (10 g)
- Almond slices to taste
How to prepare Almond panna cotta
To make almond panna cotta, start by placing the gelatin in cold water for 10 minutes 1 or until softened. Meanwhile, pour the cream and almond milk into a saucepan 2, add the bitter almond extract 3 and heat the mixture over low heat until just before boiling,
then turn off the heat and incorporate the sifted powdered sugar 4, stirring with a whisk 5 to dissolve the sugar. Now squeeze the softened gelatin sheets well 6
and add them to the hot mixture 7, stirring with the whisk to dissolve the gelatin well without lumps. Now pour the liquid into 4 molds with a capacity of 200 ml each, using a ladle 8. Place the molds in the refrigerator to set for at least 5 hours or until firm (the time may vary depending on your refrigerator's cooling capacity). After the necessary time, take the molds and unmold them; to facilitate this operation, dip them in boiling water for a few seconds 9,
then turn them directly onto the serving plate 10. Put the panna cotta back in the refrigerator and, in the meantime, prepare the garnish cream: whip the well-chilled cream with electric whisks 11 (for best results, see the guide How to Whip Cream) when semi-whipped, incorporate the powdered sugar 12 and continue until stiff peaks form.
Then pour the espresso coffee 13, gently mix to combine the ingredients, transfer the cream to a pastry bag 14 and garnish each almond panna cotta with dollops of coffee cream and flaked almonds 15.