Vanilla-Almond Panna Cotta with Mango Sauce

Randy Mayor; Katie Stoddard

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.

Yield: 6 servings (serving size: 1 custard and 2 1/2 tablespoons sauce)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 137
  • Calories from fat: 24%
  • Fat: 3.6g
  • Saturated fat: 1.9g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 0.0g
  • Protein: 2.3g
  • Carbohydrate: 24g
  • Fiber: 0.7g
  • Cholesterol: 13mg
  • Iron: 0.2mg
  • Sodium: 60mg
  • Calcium: 96mg

Ingredients

  • 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)

Preparation

  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.
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