Panna Cotta with Caramelized Almonds

Photography: Tango | Food Styling: Laure Corten | Prop Styling: Caroline Simon

  • Prep time 20 minutes
  • Total time 4 hours & 30 minutes
  • Portion size 4 servings


Panna Cotta:
Caramelized Almonds:


Panna Cotta

Pour 2 tbsp water into small bowl; sprinkle gelatin over top. Let stand for 5 minutes. In saucepan, combine cream, honey and vanilla; heat over medium heat until small bubbles form near edge, about 10 minutes. Reduce heat; whisk in gelatin mixture, stirring until dissolved. Remove from heat. Let cool slightly; stir in yogurt.

Divide mixture among four 1-cup ramekins. Cover with plastic wrap; refrigerate until set, about 4 hours. (Make-ahead: Can be refrigerated for up to 2 days.)

Caramelized Almonds

Preheat oven to 350°F. In bowl, combine almonds and honey; spread on parchment paper-lined baking sheet. Bake until almonds are caramelized, about 10 minutes. (Make-ahead: Can be stored in an airtight container at room temperature for up to 1 week.) To serve, run knife around inside edge of each ramekin; turn out onto plate. Garnish with almonds and drizzle with honey.

Test Kitchen Tip: For a pretty presentation, garnish with shards of sesame brittle: Melt sugar in a small pot over medium heat; stir in sesame seeds. Pour onto baking sheet; let harden and break into shards.

Nutritional facts PER SERVING: about

  • Calories 300
  • Total fat 20 g
  • Saturated fat 11 g
  • Cholesterol 55 mg
  • Sodium 35 mg
  • Total carbohydrate 22 g
  • Fibre 1 g
  • Sugars 21 g
  • Protein 9 g
  • Iron 0.5 mg
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Baking & Desserts

Panna Cotta with Caramelized Almonds