Almond panacotta with strawberries



20 grs. unflavored gelatin


1/2 tablespoon of vegtable oil

1 1/2 cup whole milk

1 cup heavy or whipping cream

1/3 cup plus 2 tablespoon of Splenda or sugar

1/2 tsp.almond extract

1/4 tsp. vanilla extract

pinch of salt

2 cups of strawberries  hulled and thinly sliced

1  tablespoon of amaretto (optional)

3 tablespoon sliced almonds

In a small bowl, sprinkle gelatin over 3 tablespoon cold water;

set aside.Lightly grease custard cups or ramekins with oil.

In a saucepan heat milk, cream, 1/3 cup of splenda or sugar, almond and vanilla extract, a pinch of salt until bubbling  around edges of pan stirring to dissolve sugar.

Remove from heat and stir in gelatin mixture until dissolved.

Divide cream mixture among prepared cups.

Refrigerate 4 hours.

Meanwhile in medium bowl, stir together strawberries, liqueur. if using and remaining 2 tablespoon of splenda.

Run thin bladed knife around sides of ramekins invert each cup onto small serving plate.

Top with strawberries garnish with almonds.