i've been meaning to post this recipe FOREVER. but, i want to give it one more try to make sure it's as good as i remember and... lo and behold... it totally is. it's also ridiculously easy to make!
i basically took a regular panna cotta recipe and substituted the cream for almond milk. so, to start, you have to first make almond milk.
ALMOND MILK (makes approx. 4 cups)
3 cups water
1.5 cup soaked almonds (you want to have soaked them around 8 - 12 hours)
3 pitted medjool dates
1/2 tsp vanilla extract
put everything into a high-speed blender and blend until super smooth. using a nut milk bag, strain mixture until all you have is dry pulp!
*special tip: if you're bored of raw almond milk, try milking some dry roasted unsalted almonds. although cooked, they still retain many of the nutritional value of raw almonds and gives the milk a smokey toasty twist! so delicious.
ALMOND MILK PANNA COTTA (makes 3 - 4)
(1 serving = 1 cup)
1 envelope/2 tsps gelatin (to make vegan, all you have to do is use is agar-agar because gelatin is an animal by-product)
1/4 cold water
3 cups almond milk
1/2 cup powdered sugar
1 vanilla bean, split lengthwise (about 1.5" long)
BERRY SAUCE (makes approx. 1 cup)
1 bag frozen mixed berries (10 oz.)
1 small handful fresh basil leaves
2 tbsp caster/superfine sugar
dissolve the gelatin in the cold water. put the almond milk, powdered sugar and vanilla bean into a saucepan and cook on medium heat until simmering and leave for about 5 - 7 minutes stirring occasionally. remove from heat and mix in gelatin mixture until it dissolves. pick out vanilla bean pods. pour into lightly oiled creme brulee cups and refridgerate for at least 8 hours.
for berry sauce, just blend in a high-speed blender or food processor until super smooth and drizzle onto the panna cottas after the 8 hours. garnish with berries.
oh, and i think you're actually supposed to slide them out of the molds, but i just eat them out of the cups because it's just as good!