How to Make Grape Molasses Panna Cotta with Toasted Hazelnuts
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In a saucepan, whisk almond milk and agar powder until smooth.
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Bring to a simmer over medium heat, stirring often; simmer 2 minutes.
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Whisk in grape molasses and vanilla; cook 1 more minute.
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Pour into 4 small ramekins. Cool to room temperature, then chill at least 2 hours.
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Invert onto plates or serve in ramekins; top with hazelnuts and lemon zest.
Pro Tips for Perfect Grape Molasses Panna Cotta with Toasted Hazelnuts
- Prep Ahead: Plan for chill time so the texture sets properly before serving.
- Storage: Keep refrigerated in an airtight container; serve chilled for the best texture.
- Substitutions: If you’re out of unsweetened almond milk, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: If it feels soft, give it a bit more chill time—desserts like this firm up as they cool.
Frequently Asked Questions
How do I store Grape Molasses Panna Cotta with Toasted Hazelnuts?
Keep in an airtight container in the fridge; it holds well for several days. For best texture, serve chilled.
Can I freeze Grape Molasses Panna Cotta with Toasted Hazelnuts?
Yes—freeze in a single layer until firm, then transfer to a freezer bag or container. Thaw in the fridge for best texture.
What can I substitute for unsweetened almond milk?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
Any allergen notes?
This recipe may contain nuts depending on the specific ingredients you use. Always check labels and make swaps as needed.