For Mother’s Day this year I once again chose single servings of panna cotta, but I gave them a new and tempting look! I love this classic spoon dessert, fresh and soft, because it takes very little to turn it into a refined and dramatic dessert that will surprise your guests. Also consider that it is very easy and quick to make: just plan a few hours in advance and you’re done. Usually it’s served with a berry sauce, but I don’t like being predictable and I chose a deep and enveloping almond caramel with that crunchy contrast that everyone will love! Integral cane sugar or muscovado give licorice notes that pair divinely with toasted almond, but of course it’s optional and you can use regular granulated sugar if you prefer. This recipe is also perfect when accompanied by other nuts — for example walnuts, pistachios or coarsely chopped hazelnuts — or simply a glaze of melted chocolate. With these quantities you’ll get six medium molds, but if you need buffet portions you can always serve panna cottas in mini single-serving cups, like those for appetizers or finger food now sold in well-stocked stores. Make your choice and get cooking with me!
Other spoon dessert recipes you might be interested in:
- Difficulty: Very easy
- Cost: Medium
- Rest time: 4 Hours
- Preparation time: 5 Minutes
- Cooking time: 8 Minutes
- Portions: 6 Pieces
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
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- 2 1/8 cups heavy cream (for whipping)
- 1 tsp agar agar (or 8 g (about 4 sheets) of sheet gelatin)
- 2 tsp ground cinnamon
- 2/3 cup whole cane brown sugar
- 3 1/2 tbsp water
- 3/4 cup sliced almonds (or blanched and sliced)
Preparation
Dissolve the agar agar in three tablespoons of cold cream*.
Pour the rest of the cream into a small saucepan with the cinnamon and bring it just to a simmer, whisking with a hand whisk.
Then add the agar agar and stir the mixture thoroughly over low heat, stirring frequently until it becomes slightly thicker. This will take about another 5–6 minutes.
Turn off the heat and pour the panna cotta into lightly moistened molds so that once set you can unmold them more easily.
Let them cool completely at room temperature and then place the molds in the refrigerator for at least 3–4 hours.
Meanwhile, prepare the caramel by gently cooking the brown sugar with the water in a saucepan until you form a thick sauce with a deeper brown color. Then add the almonds previously toasted in a pan for a few minutes to release their essential oils, and mix well.
When the panna cotta has set, unmold it and serve with the caramel still warm.
And voilà… the panna cotta is ready to be enjoyed!
Enjoy! from La Cucina di FeFè!
Storage
👉Panna cotta keeps in the fridge for 2–3 days. Cover each individual mold with plastic wrap or place them in an airtight container. This prevents the dessert from absorbing odors from other foods and avoids condensation.
👉My tip is to store the panna cotta “plain” and add the almond caramel only at serving time. This way the almonds will remain crunchy and the caramel won’t become overly runny from the dessert’s moisture.
Tips, notes, variations and suggestions
🟣*Unlike traditional gelatin, agar agar must be dissolved in the liquid (cream/milk) and brought to a light boil for about 2–3 minutes. Without the heat, its gelling power won’t activate. Agar agar also gives a firmer and cleaner spoonable texture. It also sets much faster than animal gelatin, which is a great advantage if you have last-minute guests!
1. Can I replace agar agar with sheet gelatin?
Certainly. In that case soak the number of gelatin sheets indicated in the recipe for 10 minutes in cold water, squeeze them out and dissolve them in 30 ml of warm milk or cream, then add them to the mixture.
2. Can I make a completely plant-based panna cotta?
Yes, of course. Simply replace dairy cream with a plant-based cream (such as coconut or almond) to make it totally vegan.
3. How do I unmold panna cotta without breaking it?
The trick is very simple: dip the mold for a few seconds in boiling water (taking care not to wet the dessert) or gently run the blade of a sharp knife around the edge.
4. The caramel has become too hard — what can I do?
If your almond caramel has solidified too much, warm it slightly in a bain-marie or in the microwave with a teaspoon of water to bring it back to a fluid consistency.
