Here’s a recipe for Amaretto Panna Cotta that is reminiscent of the flavors of amaretto liqueur.
Traditional panna cotta is nothing more than gelatinized cream with added flavors. In this Wheat Belly version, I replace cream with coconut milk, but this introduces a need to blend the mixture in order to keep the coconut oil in the coconut milk suspended. I also, of course, replace the sugar with the natural sweeteners of Virtue Sweetener, converting an indulgent dessert into a healthy dish. I used the Trader Joe’s canned coconut milk as it has no BPA and no emulsifying agents.
This basic recipe is easily modified by using pureed berries or strong black coffee in place of almond extract, or topped with chocolate shavings.
3 cups coconut milk (canned variety)
2 1/2 teaspoons gelatin
1 tablespoon Virtue Sweetener (or other natural sweetener equivalent to 4 tablespoons sugar)
1 teaspoon vanilla extract
1/2 teaspoon almond extract
Dash sea salt
1/4 cup sliced almonds
Place 1 cup of coconut milk in medium saucepan and sprinkle gelatin over top; let sit for 5 minutes.
Add remaining 2 cups coconut milk and sweetener and heat over low-heat until gelatin and sweetener dissolved. Remove from heat.
Add vanilla, almond, sea salt and blend using immersion/stick blender or standard blender. Divide mixture into 4 containers (e.g., 4 drinking glasses, wine glasses, martini glasses) and refrigerate for at least 3 hours.
Meanwhile, preheat oven to 300 degrees F. Spread sliced almonds on a baking sheet and bake for approximately 3 minutes or until lightly browned. Allow to cool. Top each panna cotta with the toasted almonds when fully gelatinized.