Dairy Free Toasted Almond Panna Cotta

Course: Dessert
Cuisine: American
Keyword: almond milk, panna cotta
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 2 hours 10 minutes
Servings: 6
Calories: 220kcal
When you want to impress, but don't want to do the work, try these easy panna cottas!
Print Recipe


  • 3 cups Dream Ultimate Almond Beverage unsweetened
  • 2 1/2 teaspoons gelatin - this is a little more than one envelope
  • 1/3 cup sugar
  • 2 tablespoons DiSaranno or other amaretto flavored liquor
  • 2 tablespoons Kahlua - or other coffee flavored liquor


  • 1/4 cup almonds sliced, lightly toasted
  • 6 tablespoons amaretto
  • 1 pint fresh raspberries


  • Shake the almond beverage well before opening. Pour into a medium bowl or measuring cup. If the liquid looks lumpy, whisk it smooth, then run it through a fine mesh sieve to remove any lumps. Transfer to a medium saucepan. Sprinkle the gelatin over the liquid and set aside for a few minutes until the gelatin starts to bloom.
  • Place the saucepan over medium low heat and stir until the gelatin dissolves completely, but do not heat the beverage to the point where it starts to smoke or boil -- that will de-activate the gelatin. To check that the gelatin is dissolved, dip your spoon into the liquid and look at the back of it for telltale clear grains -- if they're there, it's not fully dissolved.
  • After the gelatin has dissolved, add the sugar and stir until it's completely dissolved.
  • Stir in the amaretto and coffee liquors.
  • Spray 4 ounce ramekins with vegetable spray. Use a paper towel to wipe the spray evenly around the ramekin removing any excess and just leaving a fine film.
  • Divide the panna cotta mixture evenly among the ramekins and refrigerate until set -- At least two hours and up to overnight.
  • You can serve directly in the ramekins or for a more dramatic effect, add warm water to a bowl and hold the body of the ramekin in the water, not quite to the rim, for a few seconds. Run a very thin knife blade around the top edge of the panna cotta and place a plate upside down on top of the ramekin. Invert the panna cotta onto the plate.
  • Drizzle about one teaspoon of amaretto over each panna cotta. Sprinkle with toasted almonds and raspberries. Serve.


Calories: 220kcal | Carbohydrates: 31g | Protein: 4g | Fat: 5g | Sodium: 168mg | Potassium: 161mg | Fiber: 6g | Sugar: 23g | Vitamin A: 25IU | Vitamin C: 20.6mg | Calcium: 185mg | Iron: 0.8mg