Chilly Almond Panna Cotta with Blackberry Compote

May 24, 2009

I have been craving the creaminess of panna cotta and finally decided to try my hand at making it, raw. The experimenting began and after a few tries, ended with this recipe. The trickiest part was getting the almond panna cotta to hold its form. Adding kudzu, helped thicken it and freezing for 1 to 2 hours before serving really helped with the end results.

This is a great recipe to make ahead. I used ramekins to give the panna cotta a traditional look. The contrast of colors, the snow-white panna cotta and deep shade of the blackberry compote, make a pretty presentation.

Chilly Almond Panna Cotta with Blackberry Compote

Soaking to sprouting the almonds is great for a few reasons; it stimulates the process of germination, increases its vitamin content, and neutralizes enzyme inhibitors, and it also helps to easily remove the skin. Skin less almonds yield a smoother texture and creamy look to the panna cotta.

Almond Panna Cotta

2 cups soaked almonds, skin removed
1 ¾ cups filtered water
1 ½ tablespoons Kudzu powder
½ cup agave
2 teaspoon organic vanilla extract
4 drops pure almond extract

Soak almond at least on hour up to 24 hours. Remove the skin.

Mix filtered water and Kudzu powder until dissolved.

Add the almonds, water and kudzu solution, agave, vanilla, and almond extract to a high-speed blender and blend until smooth and creamy.

Pour mixture into 6 individual ramekins. Can be make in advance, store in refrigerator up to 3 days. Freeze to set 2 hours before serving.

Blackberry Compote

2 cups fresh blackberries
2 tablespoons agave
2 teaspoons lemon zest
¼ cup lime juice

Place all ingredients in a high-speed blender and blend until smooth.
The mixture will thicken. Can be made ahead and stored in the refrigerator up to 3 days.

To Assemble

Run a thin knife around edge of each ramekin to loosen the panna cotta from the inside of the bowl. Invert the ramekin onto a plate and carefully lift it away from the panna cotta. Top the panna cotta with blackberry compote. Serve immediately.

Serves 6

Tweet This: Send Page to Twitter

-->

Comments

9 Comments so far

cherrybombpie on May 24, 2009 Sunday, 9:40 pm
omg Ingrid! This looks outta this world woo lalas. I have some blackberries now, really wanna try this out asap.

I love that you mentioned Kudzu! I love that powder, it’s like the superstar of starches
dawn on May 25, 2009 Monday, 5:16 am
I know I always say the same thing to you, but seriously you make raw food way tasty and better looking than anyone.
Amazing!
earthmother on May 25, 2009 Monday, 7:33 am
Be still my heart!
Nicole on May 25, 2009 Monday, 8:50 pm
Yum! I could serve this dessert after the lemongrass dish as an added bonus:)~
Hannah on May 26, 2009 Tuesday, 7:22 am
I can’t wait to try this when blackberry season starts in California! Yum.
Gena on May 26, 2009 Tuesday, 12:33 pm
I’ve got to get kudzu powder so that I can make this!!
GirlonTour on May 27, 2009 Wednesday, 4:36 am
Yum!
Saint Francine on May 27, 2009 Wednesday, 1:33 pm
yummm. I’m drooling and thinking how much better Italy would be with this dessert. And the best part is that it doesn’t look too complicated! thanks, trying it soon!
linda on September 2, 2009 Wednesday, 2:32 pm
This is probably the 8th recipe i’ve tried from your amazing site and like all the others it was literally to die for! I’m blown away by your talent, it is so inspiring! I didn’t have any blackberries so I made the compote with fresh cherries instaed and well, we are still talking about it! thank you much!

Get The Raw Epicurean Report free monthly food news in your inbox

For Email Marketing you can trust

Receive the latest raw vegan recipes and related posts via email alerts | RSS subscription

Let's connect via Twitter

Join our fabulous community

Herb of the Month

Cardamon our featured spice for March. We'll highlight its benefits, showcase it in raw vegan recipes, and at the end of the month a reader's name will be drawn from the comments, and our sponsor