Raspberry topped almond Panna Cotta

 

How you know Panna  Cotta is an italian custard dessert.

And I love Panna Cotta cause is a really light dessert. This version is a velvety almond custard topped with raspberries and candied almond garnish . I made this dessert for Easter

Eve. 

 

Source bonappetit.com

Ingredients (6 glasses)

1 cup whole milk divided

2 envelops unflavored gelatin powder

3 cups heaving whipped cream

8 tablespoon of Splenda or similar

1 teaspoon almond extract

1/2 cup sliced almonds

300 grs, raspberries fresh or freeze

Method

Pour 1/4  whole milk into microwave bowl.Sprinkle gelatin over stir to blend.

Let stand 5 minutes to soften gelatin.

Heat cream with 5 tablespoon of splenda (or sugar)and remaining 3/4 cup milk in small saucepan over medium heat just until bubbles begin to form around edge of the pan, stirring dissolve sugar. Stir in almond extract.

Heat gelatine mixture in microwave on low powder until gelatin dissolves  stirring every 15 seconds. Stir gelatin mixture into warm milk mixture.

let stand about 20 minutes, stirring every 5 minutes.

Divide mixture among  6 glasses.Cover with plastic and chill until set (about 3 to 4 hours)

(You can make one day ahead)

Stir almond in 1 tablespoon of aplenda or sugar in small nontick skillet over medium heat until nuts are toasted and sugar melt.let cool.

Place raspberries and remaining splenda or sugar  in a medium bowl toss to coat.

Let stand until sugar dissolves and juices form. Stirring slowly.

Divide raspberries with the juices among the glasses .

Sprinkle candied alonds over and serve.

Print recipe here

Im sharing with

EN ESPAÑOL

Panna Cotta con frambuesas y almendras

Este fue el postre que hice para Semana Santa para pascua de Resurreciión, es con Splenda porque cuando viene mi papá soy muy cuidadosa con el azúcar (por eso tengo varios postres así) pero se puede hacer con azúcar u otro endulzante.

Está adaptado de una receta de Bonne Appetit.com



Ingredientes