I created this dessert for Thermomix HQ so long ago and it never did have a proper image. So I have totally rewritten the recipe, added a gorgeous pic and I have to say, although it needed a tweak here and there, the flavour combo is just delicious. If you are not an almond fan, by all means, go with a straight vanilla pannacotta.
It will be equally impressive and perhaps even make the Almond Milk your base anyway. LOVE riffing on existing recipes which is pretty much what we do these days.(Is there ANYTHING original out there?)
I hope you love it. We certainly did. Light and refreshing, but still the dessert that satisfies.
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Need
-
Citrus Creme
- 300 Grams Citrus juice without sugar (we used kumquat juice)
- 50 Grams raw sugar
- 30 Grams cornflour or cornstarch
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Almond Milk Panna Cotta
- 2 Tablespoons flavourless gelatin dissolved in 1/4 cup tap water
- 500 Grams Almond Milk Recipe
- 100 Grams raw sugar
- 90 Grams Amaretto liqueur
- 1/2 Teaspoon almond extract (optional)
- 1 Tablespoon vanilla bean paste BUY
Do
- 1
To make Citrus Creme:
- 2
Place juice, sugar and cornflour into Thermomix bowl and cook 8 min/80ºC/speed 4.
- 3
Scrape down sides of bowl and blend 30 sec/speed 8 until very smooth.
- 4
Pour into 6 small decorative glasses and place on an angle in fridge until set. A muffin tin works well to lean the glasses in.
- 5
To make PannaCotta: Stir gelatine into the water and set aside.
- 6
Place almond milk, sugar, Amaretto, almond extract and vanilla into Thermomix bowl and cook 6 min/90ºC/speed 1.
- 7
Squeeze out gelatin and add to Thermomix bowl. Mix 20 sec/speed 6-7. Allow to cool to room temperature. Strain through fine mesh sieve.
- 8
When the Citrus Creme is set, pour cooled Panna Cotta on top and set in fridge for several hours. Serve cold in the glass garnished with fresh fruit of choice.
More
We suggest making your own almond milk for this recipe as it has loads more flavour than the bought variety. Plus it is super easy and quick to whip up. Give it a go. You could use any milk of your choice however.
