Hooray!! Another gelatin dessert recipe!! My husband’s take: “This tastes like a Yankee Candle” – I will take that as a compliment!
I absolutely despise Jello. I can’t with the overly fake-tasting flavors, yuck. However, I love gelatin-based desserts, as long as it’s plain unflavored gelatin where I can completely control the flavors and the sugar content.
This time of year, you’ve gotta jump on all those good summer fruits like cherries, peaches and apricots, because they aren’t around for long! In July and August, I always find myself buying tons and tons of summer fruit, and then looking for any excuse to make some kind of dessert with it.
Stone Fruit Panna Cotta
Servings: 6
Calories: 89kcal
Ingredients
Panna Cotta
- 2 cups unsweetened vanilla almond milk
- ¼ cup sugar
- 1 teaspoon powdered unflavored gelatin
- 1 pinch cinnamon
- 1 pinch ground ginger
- 1 pinch ground cloves
Stone Fruit Compote
- 1 cup cherries (pitted!)
- 2 peaches (sliced)
- 2 tablespoon water
- 1 tablespoon sugar
- 1 pinch cinnamon
- 1 teaspoon vanilla extract
Instructions
- Make the panna cotta: Heat the almond milk, ¼ cup of sugar, gelatin, cinnamon, ginger and clove in a small saucepan over medium heat, whisking occasionally until the mixture just starts to bubble and boil. Remove the mixture from the heat and let it cool a little before pouring it into little serving cups.
- Put the panna cotta cups in the refrigerator for several hours, until the gelatin sets up.
- Make the compote: In a small saucepan, stir together the fruit, 1 tablespoon of sugar, 2 tablespoons of water, and a pinch of cinnamon. Bring the mixture to a simmer over medium heat, then put a lid on the saucepan, turn the heat down to low, and let it simmer for about 30 minutes, or until the fruit is soft.
- Remove the fruit compote from the heat and stir in 1 teaspoon of vanilla extract. Set the compote aside to cool for a while, then spoon the fruit over the panna cotta pudding.
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