Almond Panna Cotta


It is very important that this recipe is made in a high speed blender.

Almond Panna Cotta
3 c water
2 c almonds (soaked only)
1 handful fresh Irish moss (about 1 c soaked, not gel)
1/3 – 3/4 c honey (to taste)
2t – 1T vanilla extract (to taste)
pomegranate arils (optional)

First make almond milk by blending water and almonds, and strain through a nut milk bag or flour sack cloth. Thoroughly blend almond milk, Irish moss, vanilla, and honey. Pour into desired molds, glasses, or bowls. The mixture will begin to thicken so work quickly! Let set up in refrigerator and top with fresh pomegranate arils. Tastes best when eaten with a small spoon :)

Like.

I like being liked. I like getting comments, emails, tweets, letters, and… likes. I don’t like feeling left out, ignored, invisible, alone, or unwanted. I like being liked. Don’t you?

There have been a handful of times in my life where I felt completely alone. Unliked. I remember a particular time when someone else who was not liked was brought to my attention and he was perfect. He wasn’t perfect – wealthy, popular, successful, or attractive. He was perfect, but was hated and then killed.

His name is Jesus.

Next week: Christmas collard wraps.

24 Responses to Almond Panna Cotta

  1. Wow that looks amazing. Not only am I am massive fan of pannacotta but also adore pomegranate – what a beautifully original idea to add Irish moss to the flavour – I’m sure that add a delightful unusual and unidentifiable flavour that adds to the mystique of this version! I am definitely going to try this!

  2. I really like the part you wrote above about being liked and then about Jesus. It was heartwarming, funny, and then surprising, but in a good way. I’m a fan of Jesus!

  3. Sumayya, since this panna cotta is raw (not heated) it was only possible with Irish moss. It creates the perfect texture, and actually doesn’t add much flavor. The vanilla and almond dominate in flavor :) Would love to know what you think!

  4. Thank you for spending time creating amazing food and Beautiful photographs.
    I have been exploring your words, photos, recipes, all day today…… beautiful. Inspiring.
    your quite talented and so informative … thank you for sharing your knowledge.
    I’m learning a lot!
    Thank you!
    Have a wonderful blessed week!

  5. Hi Hannah,
    Im Loving your blog!I want to make everything, ill get there eventually….but in the meantime I think this pannacotta would be great as ive got some irish moss that i want to use, ive never used it before so im keen to try it. Just a few questions; did you use dry or fresh irish moss? I only have the dry stuff

    Thanks

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