I have a gigantic bag of frozen blackberries currently taking up way too much space in my freezer, so sorry for all the blackberry recipes this summer. Anyway, I’m a big fan of gelatin. I made a lot of gelatin desserts when my blog first started, but I got into a pie frame of mind for while. I wanted to revisit this technique, just kidding, pinterest made me crave dessert. This was delicious, but I had issues with the homemade almond milk separating. I read if you add more gelatin or if you let the liquid get to room temp then whisk before pouring in the bowls it helps with that issue, plus I blended in blackberries too. I can’t tell you which one worked, but they did and dessert was saved!
Almond Blackberry Panna Cotta
Prep time
Cook time
Total time
Ingredients
- 2¼ cups of water
- ¼ cup of almonds
- 3 tbsp grade b maple syrup
- ¼ tsp sea salt
- ½ tsp almond extract
- 1 tsp vanilla extract
- 2¼ tsp great lakes gelatin
- 1 cup blackberries
- cheesecloth
Instructions
- Blend 2 cups of water with almonds, maple syrup, sea salt, almond and vanilla extract.
- Strain through cheesecloth.
- Mix ¼ cup of water with gelatin, then heat both mixtures over stove until you start to see steam. Don't boil.
- Then add back to Vitamix and blend with blackberries.
- (optional) Let it get to room temp and whisk before adding it to bowls. This will help stop it from separating.
- (optional) Strain out blackberry seeds.
- Refrigerate for a couple hours or rush it through the freezer for a half hour.
Notes
I prefer to refrigerate for at least three hours.
Nutrition Information
Serving size: 4
Hi…i used only gelatine. For those who cnoant consume gelatine can use 20gm agar powder to replace it. Texture wise if u prefer a crunchy one, use agar powder 🙂