Toasted Almond Panna Cotta

Toasted Almond Panna Cotta

2 cups heavy whipping cream

½ cup milk

1 8 oz package toasted almonds chopped

1/3 cup sugar

½ tsp clear vanilla extract

1 (1/4 oz) envelope plan gelatin

2 T water

12 waffle crisps

½ cup seedless raspberry jam, melted

Garnish: fresh raspberries and mint


1.       In medium saucepan over medium-high heat, combine cream and milk, bring to boil.  As soon as mixture begins to boil, remove from heat and add toasted almonds.  Set aside for 20 minutes. Strain cream mixture through a fine mesh sieve, and discard almonds

2.       Add sugar and vanilla extract to cream mixture, and stir until sugar is dissolved, heating mixture of low heat if necessary.  In a small bowl, sprinkle gelatin over water and let soften for 10 minutes.  Whisk softened gelatin into cream mixture until combined.

3.       Pour mixture into 12 ramekins, silicone molds or small bowls and refrigerate for at least 4 hours or until firm, before serving.

4.       Invert each panna cotta atop a waffle crisp, then spoon melted raspberry jam over top.


Garnish with fresh raspberries and mint if desired.