Mixed-Nut-Milk Panna Cotta

These delicate custards are a great way to showcase the subtle, nutty flavor of homemade nut milk.

Mixed-Nut-Milk Panna Cotta
Photo: © Tara Fisher
Active Time:
30 mins
Total Time:
2 hrs 30 mins


  • 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


  1. 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.

  2. 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.

  3. 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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