The onset of the festive season means there will be even more dessert recipes on the blog (sorry not sorry). This Almond and Cardamom Panna Cotta made with agar agar and coconut sugar was last night’s dessert. It is refined sugar-free, gluten-free and eggless. We enjoyed it with some Khubani Ka Meetha (stewed apricot pudding). It was a lovely pairing of creamy and tart, not overly sweet and so delicious.

Recipe

Almond and Cardamom Panna Cotta

(Makes 6 small or 3 large servings)

Ingredients

3/4 cup almond milk (can be substituted with full fat milk)
3/4 cup heavy cream
1/4 cup coconut/brown sugar (add more to taste)
1 tsp agar agar powder
1 tbsp cornflour
Pinch of salt
1/2 tsp ground green cardamom
1/2 tsp almond extract
2 tbsp toasted almonds slivers, to garnish

Method

In a heavy-based saucepan, combine the almond milk, cream, coconut sugar, agar agar powder, cornflour and salt. Whisk well to mix.

Bring the mixture to a gentle boil, whisking continuously over medium heat. Once it begins to boil, turn the heat down to a simmer and continue whisking until the mixture starts to thicken. Taste and add more sweetener if you like.

Remove from heat, stir in the ground cardamom and almond extract.

Divide the mixture between the 6 small silicone molds/ramekins and allow it to cool to room temperature. Once cool, refrigerate for 2-3 hours or until completely set.

To unmold, gently run a blunt knife around the edges and dip the molds/ramekins into hot water for 15 seconds. Flip each panna cotta onto a serving dish. Serve cold, garnished with toasted almonds slivers and Khubani Ka Meetha.