Chocolate Almond Panna Cotta
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Chocolate Almond Panna Cotta
Times
- Ready Time : 0 min
Servings
Ingredients
- 1 quart Almond milk (946 ml)
- 1/2 cup sugar
- 4 bars dark chocolate (400 grams)
- 2 tablespoons Gefen clear Jello
- 1/2 cup water
Directions
Bring the Almond milk and sugar to a boil.
Break up the bars of chocolate and place them into a large heat safe bowl.
Combine the Jello in 1/2 a cup of water and heat in the microwave for 15 seconds. Stir until dissolved
When the Almond milk comes to a boil whisk in Jello and then pour over chocolate.
Whisk the mixture until totally smooth and then pour into tiny ramekins, shot glasses, or the serving vessel of your choice. Let set in the refrigerator for two hours.
After cooled and set the Panna Cotta can be topped with festive seasonal fruit, berries or pomegranate seeds. For a special treat try the Ginger Snap Tuile.
About Harmony Sage Fried
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12 Responses to Chocolate Almond Panna Cotta
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About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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My Almond Milk says it is Dairy, what brand is Pareve?
Blue Diamond is pareve and I find it at most supermarkets.
not all blue diamond is pareve…the vanilla blue diamond says it is dairy
The Vanilla also has lot more sugar and a different flavor. Stick to the plain in this recipe.
Can you tell me if I can make this with sugar substitute, or lower the sugar. This is for a diabetic guest. Thanks
I can’t say for sure, but I think sugar substitute should work.
Thank you. Will try it and let you know.
The box, not the refrigerated Blue Diamond is pareve. Trader Joe’s own brand, boxed in all flavors and plain, is also pareve. I didn’t have any clear Jello, so I used rasberry..it was wonderful Thanks Tamar for this and all of your great recipes.
2 questions: can you make this with coconut milk and what flavor is “clear” Jello? Thanks.
I would think coconut milk would work, try it and let us know. Clear jello is any flavorless variety, often called Unflavored. Harmony uses Gefe, but I really only get good results for any recipe with Kolatin Gelatin, I highty recommend trying to find that brand.
so, i made this last week and while the taste was good the chocolate dessert felt grainy. I used the new melting choc that comes in coin form (parve) in little tubs. I also can’t say for sure I used that exact brand of gelatin. What do you think. I followed the recipe exactly.
Hmmm, puzzling that you found it grainy. I am not sure what the melting chocolate is, but if it was melted and smooth it should have been find. Maybe the gelatin was the problem, try it with a different brand and make sure the sugar is fully dissolved in the milk.