As I’ve said earlier, I don’t have anything against desserts. Sweet is salty’s partner in crime, and occasionally the moment will call for it! Enter Almond Panna Cotta, one of my latest go to’s for a super simple, creamy treat. In less than 10 minutes you can whip up a dessert that will melt in your mouth- one that looks elegant and impressive, but is really about as easy as it gets!
If you’re not already familiar with panna cotta, you’re in for a real treat. This cooked cream dessert is velvety smooth and full of mouthfeel.
Start by flavoring some heavy cream with sugar, aromatics, and a pinch of salt. While the cream mixture heats to a low boil, some softened gelatin on the side prepares to work its magic. After combining the two and letting them set in the fridge, you’ll get a jiggly spoonful of goodness that will stop you in your tracks.
Panna cotta can also be a fairly low carb dessert by using a low or no carb flavoring agent like almond extract, using water to soften the gelatin as opposed to milk, and using a sugar substitute in place of regular sugar.
I’ve experimented with dozens of flavors and ingredient combinations over the years, and almond is my latest obsession. However, if you’re not a fan of almond, it’s incredibly easy to switch up the flavor. For example, add some vanilla extract in place of almond, or sprinkle in some cinnamon, or swap a splash of instant coffee granules.
So there you have it, the first sweet treat on the Salty Tooth blog. I can’t promise it will happen often though! Bon appetit!
Almond Panna Cotta
Rich and creamy Italian dessert with superior mouthfeel.
- 2 cups heavy cream
- 1/4 cup sugar (or use a sugar substitute to reduce carbs- Truvia works well!)
- 2 1/2 teaspoons almond extract
- pinch salt
- 1 packet unflavored powdered gelatin (about 2 teaspoons)
- 1/4 cup water
Stir the cream, sugar, almond extract, and salt together in a medium saucepan over medium-high heat. If you can't smell the scent of almond, add in a bit more almond extract.
While the cream mixture heats up, pour the gelatin packet into the water and give a quick stir to soften the granules.
Bring the flavored cream to a low boil. Immediately remove the cream from the heat, add the softened gelatin, and whisk well until all the gelatin is dissolved. If needed, you can heat the mixture again to help the gelatin dissolve completely, but be sure not to boil the mixture.
Divide the cream into four small ramekins or bowls. Place in the fridge for about 3 hours or until firm- be careful, they may be hot to the touch. Wait to garnish until the panna cotta has set.