Almond Panna Cotta with Raspberry Rhubarb Jam

A creamy egg-free, dairy-free custard. For best results, use homemade almond milk but any milk of choice can be used here.

Yields: 4 servings

Almond Panna Cotta

2 c (35°F). homemade almond milk

6 T. organic virgin coconut oil

¼ c. raw honey (or ½ c. Date Paste)

1 T. almond extract

2 t. vanilla extract

1 T. grass-fed gelatin

½ t. sea salt

Directions:

Combine all ingredients in a medium saucepan over medium heat. Whisk frequently until mixture starts to simmer. Remove from heat and portion into 4 glass jars or large ramekins. Move to the refrigerator and chill 1 hour.

Raspberry Rhubarb Jam

6 oz. (170.1 g) raspberries

6 oz. (170.1 g) rhubarb, diced small (fresh or frozen)

1 lemon, juiced

¼ c. raw honey (or ½ c. Date Paste)

1/8 t. sea salt

Directions:

Combine all ingredients in a medium saucepan over medium heat. Stir well. Cover and bring to a boil, about 5-10 minutes. Remove the lid and cook uncovered until rhubarb breaks down and jam is fairly smooth (stirring occasionally), about 15-20 minutes. Remove from heat and let cool.

To serve: spoon jam on top of chilled panna cotta and enjoy.

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Almond panna cotta with raspberry rhubarb jam is a creamy, egg-free custard that sets on gelatin alone, crowned with a quick stovetop jam. Almond extract keeps the base distinctly nutty while the rhubarb jam cuts the richness with sharp fruit. It chills in an hour and never touches the oven.

Pro Tips

• Warm the almond milk gently and whisk the gelatin in off the boil - a hard boil flattens the almond extract perfume.
• Dice the rhubarb small so it collapses into the jam in 15-20 minutes instead of leaving fibrous chunks.
• Homemade almond milk gives the cleanest flavor and set; if buying, choose one without gums so the custard does not seize into rubber.
• Spoon the jam on only after both components are fully cold, or it sinks and marbles the custard.

Frequently Asked Questions

Is this almond panna cotta vegan?

As written it uses grass-fed gelatin, so no. Swap in about 2 teaspoons of agar-agar bloomed the same way and it sets vegan.

How far ahead can I make this dessert?

The panna cotta keeps 3-4 days covered in the fridge and the jam about a week, so it is a natural make-ahead.

Can I use frozen rhubarb in the jam?

Yes, straight from the freezer. Just give it a few extra minutes uncovered at the end to drive off the extra water.

Recipe Card

Stav Kogan

Almond Panna Cotta with Raspberry Rhubarb Jam

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Servings: 4 servings

Calories: 390

Ingredients Method Nutrition

Ingredients

  

1x2x3x?

• A creamy egg-free, dairy-free custard. For best results, use homemade almond milk but any milk of choice can be used here.
• 2 c. homemade almond milk
• 6 T. organic virgin coconut oil
• ¼ c. raw honey (or ½ c. Date Paste)
• 1 T. almond extract
• 2 t. vanilla extract
• 1 T. grass-fed gelatin
• ½ t. sea salt

Method

 

1. Combine all ingredients in a medium saucepan over medium heat.
2. Whisk frequently until mixture starts to simmer.
3. Remove from heat and portion into 4 glass jars or large ramekins. Move to the refrigerator and chill 1 hour. Raspberry Rhubarb Jam
4. 6 oz. raspberries
5. 6 oz. rhubarb, diced small (fresh or frozen)
6. 1 lemon, juiced
7. ¼ c. raw honey (or ½ c. Date Paste)
8. 1/8 t. sea salt Combine all ingredients in a medium saucepan over medium heat.
9. Stir well.
10. Cover and bring to a boil, about 5-10 minutes.
11. Remove the lid and cook uncovered until rhubarb breaks down and jam is fairly smooth (stirring occasionally), about 15-20 minutes.
12. Remove from heat and let cool. To serve: spoon jam on top of chilled panna cotta and enjoy.

Nutrition

Calories: 390kcalCarbohydrates: 46gProtein: 3gFat: 23g

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