These delicate custards are a great way to showcase the subtle, nutty flavor of homemade nut milk. Slideshow:  More Panna Cotta Recipes 

Justin Chapple
January 2015

Gallery

© Tara Fisher

Recipe Summary

active:
30 mins
total:
2 hrs 30 mins
Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small bowl, sprinkle the gelatin over 1/2 cup of the nut milk and let stand until softened, about 5 minutes. In a medium saucepan, combine the remaining 2 1/2 cups of nut milk with the sugar, honey, vanilla seeds and salt. Bring just to a simmer over moderately high heat. Remove the pan from the heat and whisk in the softened gelatin mixture until dissolved.

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  • Lightly brush six 1/2-cup ramekins with oil and set them on a baking sheet. Carefully fill the ramekins with the panna cotta mixture and refrigerate until set, about 2 hours and up to 2 days.

  • Run a knife around each panna cotta and invert onto a plate. Top with crushed hazelnuts and serve with the jam.

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