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Le Chaudron recipe
Panna cotta lait amande fruits rouges
Almond milk panna cotta with berry coulis
⏱ 240 minServes 4Easy180 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
500 ml (2 cups)almond milk
3 leavesgelatin6 g
40 g (1½ oz)agave syrup
1 tspvanilla extract
150 g (5 oz)mixed berries- 1 tbspmaple syrup
- 500 ml (2 cups) almond milk
- 3 leaves gelatin 6 g
- 40 g (1½ oz) agave syrup
- 1 tsp vanilla extract
- 150 g (5 oz) mixed berries
- 1 tbsp maple syrup
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Soak the gelatin sheets in cold water for 10 minutes.
- Meanwhile, put the almond milk, agave syrup and vanilla in a medium saucepan.
- Heat gently, whisking, to a bare simmer without boiling.
- Off the heat, squeeze out the gelatin and whisk it into the hot milk until dissolved.
- Divide among 4 glasses and let cool for 10 minutes.
- Cover and refrigerate for at least 4 hours (ideally overnight) until set.
- Just before serving, blend the berries with the maple syrup and strain out the seeds.
- Spoon the coulis over each panna cotta.
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