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Vanilla-Almond Panna Cotta with Mango Sauce

Randy Mayor; Katie Stoddard
Yield 6 servings (serving size: 1 custard and 2 1/2 tablespoons sauce)
Make and refrigerate the sauce up to two days ahead and the panna cotta up to a day ahead. Look for almond milk in aseptic containers on the organic food aisle of your supermarket. If you can't find it, substitute whole milk.


  • 1 envelope unflavored gelatin
  • 1 2/3 cups almond milk (such as Almond Breeze), divided
  • 2/3 cup half-and-half
  • 1/3 cup sugar
  • 1 (6-inch) piece vanilla bean, split lengthwise and divided
  • Cooking spray
  • 1 1/2 cups mango nectar
  • 1 tablespoon fresh lime juice
  • Fresh raspberries (optional)

Nutrition Information

  • calories 137
  • caloriesfromfat 24 %
  • fat 3.6 g
  • satfat 1.9 g
  • monofat 1.4 g
  • polyfat 0.0 g
  • protein 2.3 g
  • carbohydrate 24 g
  • fiber 0.7 g
  • cholesterol 13 mg
  • iron 0.2 mg
  • sodium 60 mg
  • calcium 96 mg

How to Make It

  1. Sprinkle gelatin over 1/3 cup almond milk in a small bowl; let stand 4 minutes.

  2. Combine 1 1/3 cups of almond milk, half-and-half, sugar, and half of the vanilla bean in a medium saucepan; bring to a simmer over medium heat (do not boil). Remove from heat. Add gelatin mixture, stirring until the gelatin dissolves. Remove vanilla bean. Pour mixture evenly into 6 (6-ounce) custard cups coated with cooking spray. Cover and chill 8 hours or overnight.

  3. Combine remaining half of the vanilla bean and nectar in a small saucepan; bring to a boil. Reduce heat to medium, and cook until reduced to 1 cup (about 15 minutes). Remove from heat; stir in lime juice. Cover and chill.

  4. Loosen edges of custards with a knife or rubber spatula. Place a dessert plate, upside down, on top of each cup; invert onto plates. Spoon the sauce around custards. Garnish with fresh raspberries, if desired.