Almond Panna Cotta with Strawberry Sauce

Cook Time 45 minutes plus chilling

Servings makes 8 x 120ml capacity dariole moulds

Ingredients

375ml unsweetened almond milk

375ml thickened cream

100g caster sugar

3 tsp vanilla bean paste

3.5 gelatine leaves (titanium), bloomed

Roasted almonds flakes, to serve

Strawberry Sauce

250g fresh strawberries, hulled and chopped

100g caster sugar

Method

Place the panna cotta moulds on a baking tray and set aside. 

In a deep saucepan on medium heat, mix the almond milk, cream, sugar and vanilla together. Bring to a simmer for 5 minutes and remove from heat. The sugar should be fully dissolved at this stage. Add in the bloomed gelatine and whisk to combine.

Strain the mixture into a heatproof jug and carefully pour even amounts of the mixture into the panna cotta moulds. Chill for 4 hours or until firm to touch.

For the sauce, Place the strawberries and sugar into a saucepan with 80ml of water. Place the lid on and cook over a low heat for 15 minutes or until the strawberries have broken down. Cool slightly, then use a stick blender to puree.

Unmould the panna cotta and top with strawberry sauce, almond flakes and extra strawberries.