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Stone Fruit Panna Cotta

Prep Time15 minutes
Cook Time30 minutes
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.