Almond Bakewell panna cotta
You’ve had it in smoothies, coffees and with your breakfast cereal, but have you tried putting almond milk to use when making dessert? This vegan panna cotta recipe swaps gelatine for agar powder, and traditional cream and milk for Rude Health’s Almond Drink to keep things plant-based. Topped with a delicious cherry compote and toasted almonds, it’s the perfect dinner party dessert.
Serves 4
For the panna cotta
450ml Rude Health Almond Drink
4 tbsp maple syrup
1/2 tsp agar powder
1 tsp vanilla extract
1 tsp almond extract
A handful of toasted almonds
For the compote
A handful of fresh or frozen pitted cherries
1 tbsp maple syrup
1 In a medium pan, add the Almond Drink, maple syrup and agar powder and stir well to combine. Add the vanilla and almond extracts and stir again.
2 Place the pan over a medium heat and bring to the boil, stirring continuously. Once it begins to boil, turn it down to a simmer for two minutes, still stirring. Take it off the heat.
3 Pour the mixture into a jug, then divide it between four individual panna cotta moulds or ramekins on a tray. Leave the mix to cool to room temperature for 20 minutes and then put in the fridge to chill for at least an hour.
4 While it cools, make your compote by placing the berries and maple syrup in a saucepan over a medium heat. Stir until the berries are soft and broken up a little. This should take about 20 minutes.
5 To serve, turn the panna cotta from the moulds out on to individual serving plates or serve directly from the ramekins. Top with the compote and toasted almonds.
For more recipes using Rude Health products, visit rudehealth.com.
