From the kitchen
Almond Milk Panna Cotta
Set with agar-agar and flavored heavily with real almond extract, for a fully plant-based take on the Italian classic.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Almond Milk Edition
Ingredients
- 2 1/2 cups Unsweetened Almond Milk
- 1/2 cup Sugar
- 1 tsp Agar-Agar Powder
- 1 tsp Almond Extract
- Fresh Berries, to serve
Method
- Whisk the almond milk, sugar, and agar-agar powder together in a saucepan.
- Bring to a full boil, whisking constantly — agar-agar requires a boil to activate, unlike gelatin.
- Boil for 2 full minutes, still whisking, then remove from heat and stir in the almond extract.
- Divide among ramekins or glasses and let cool at room temperature for 10 minutes.
- Refrigerate at least 3 hours, until fully set, and serve with fresh berries.
Kitchen note
Agar-agar sets at room temperature and firmer than gelatin does, so don't expect the same delicate wobble — this is intentional and normal for a plant-based panna cotta, not a sign of overcooking.
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