Recipes Desserts Flan + Custard Mixed-Nut-Milk Panna Cotta 1 Review These delicate custards are a great way to showcase the subtle, nutty flavor of homemade nut milk. By Justin Chapple Justin Chapple Facebook Instagram Twitter Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author. In addition, he is the culinary director-at-large of Food & Wine and host of their video series, Mad Genius Tips, for which he was nominated twice for a prestigious James Bead Award. Food & Wine's Editorial Guidelines Published on January 8, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Tara Fisher Active Time: 30 mins Total Time: 2 hrs 30 mins Yield: 6 Ingredients 2 teaspoons unflavored powdered gelatin 3 cups mixed nut milk 1/3 cup sugar 2 tablespoons honey 1/2 vanilla bean, split and seeds scraped Pinch of salt Vegetable oil, for brushing Crushed toasted hazelnuts, for serving 1/4 cup strawberry jam whisked with 1 tablespoon water, for serving Directions 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. 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. Rate it Print