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Le Chaudron recipe
Panna cotta au lait d'amande
Almond milk panna cotta
⏱ 20 minServes 4Easy200 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
500 ml (2 cups)unsweetened almond milk
200 ml (¾ cup)heavy cream
3 gagar powder
2 tbspsweetenererythritol or stevia
1 clovevanilla
100 g (3½ oz)red berries
- 500 ml (2 cups) unsweetened almond milk
- 200 ml (¾ cup) heavy cream
- 3 g agar powder
- 2 tbsp sweetener erythritol or stevia
- 1 clove vanilla
- 100 g (3½ oz) red berries
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
- Pour the unsweetened almond milk and cream into a saucepan, split the vanilla bean and scrape the seeds in.
- Add the sweetener and agar-agar and whisk well while cold to dissolve before heating.
- Bring to a boil, stirring, and keep at a gentle boil for 2 min to activate the agar-agar.
- Take off the heat, remove the vanilla pod and divide among four ramekins.
- Let cool at room temperature, then refrigerate at least 4 hours to set.
- To serve, gently unmold or serve in the ramekins, topped with fresh berries.
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