Toasted Almond Panna Cotta With Rhubarb
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • ½ c. blanched slivered almonds
  • 2 cups heavy cream
  • ¼ cup sugar
  • ½ tsp. almond extract
  • 1 packet powdered gelatin
  • 3 tablespoons cold water
  1. Toast the almonds until golden brown, and roughly chop.
  2. Heat the cream, sugar and almonds in a saucepan until the sugar is dissolved. Remove from heat, and let sit for 30 minutes. Pour through a fine mesh strainer lined with a dishcloth, reserve liquid and discard almonds. Rewarm liquid, add almond extract.
  3. Lightly oil four custard cups with a neutral oil.
  4. Sprinkle the gelatin over the cold water in a medium bowl and let stand 5 to 10 minutes. Add gelatin to warm cream mixture, and stir until gelatin is completely dissolved.
  5. Divide among custard cups, and chill at least 2 hours or until firm. Run a sharp knife around the edge of the cup to unmold. Serve with rhubarb compote.
Adapted from David Lebovitz
Recipe by The Domestic Front at