Almond Panna Cotta

This recipe is so good! It would be really quick too, if you bought almond butter instead of making your own.

• 1 cup of whole, blanched almonds, toasted
• 2/3 cup of sugar
• 1 envelope of unflavored gelatin
• 2 cups of whipping cream
• 1/2 cup of milk
• 1//8 teaspoon of salt

Place the almonds in a food processor and process until finely ground into a smooth butter. We got this to work a little better in the blender.

In a medium saucepan stir together sugar and gelatin. Add whipping cream Heat and stir until gelatin is dissolved. Remove from heat. Stir in the almond butter, the milk, and salt. Pour into six 6-ounce ramekins or custard dishes. Cover and chill for 6 to 24 hours, or until set.

Prepare Mocha Sauce (I'll post that recipe in a different post). To serve, loosen panna cotta from sides of dishes with a knife. Invert onto six dessert plates. Spoon or drizzle some Mocha Sauce around each panna cotta. Serve with additional Mocha Sauce and, if desired, garnish with sliced almonds.