Ingredients
Panna Cotta
- 1.5 tsp gelatin
- 30 g water
- 370 g thick almond milk, see below for instructions on how to make this
- 60 g dark chocolate 70% or higher, be sure to check the allergen advice for milk
- 40 g stevia or 60 g sugar
Almond Milk
- 200 g raw almonds
- 500 g water
Handy to have
- 4 Dariole moulds
- nut bag to make the almond milk
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- 1. Place a small bowl onto lid of Thermomix and weigh in water, sprinkle gelatin over the water and set aside
2. Place all other ingredients into Thermomix bowl and cook 5 min/80 degrees/speed 2. Meanwhile, sprinkle the insides of 4 dariole moulds with water and set aside
3. Add gelatin to mixing bowl(it will have all been absorbed into the water) and stir 1 min/speed 1
4. Pour mixture evenly into the dariole moulds. Allow to cool slightly before covering with cling film and transferring to the fridge. It is best to allow these to set overnight
Tip
Making the almond milk (WARNING - not a quick process!)
This recipe needs about 200 g raw almonds. Place the raw almonds into a bowl and pour over enough water to cover them. Sprinkle about 1 tsp salt over the water. Cover and leave for about 16 hours. Once soaked, the skins need to be removed. To do this, squeeze the narrow end of the almond and the skin will just slip away. Rinse almonds once all skins have been removed. Add almonds and 500 g water to Thermomix and blend 1 min/speed 9. Pour liquid into a nut bag and squeeze out as much of the liquid as possible. Rinse nut bag and pass the milk through the nut bag. This ensures that the panna cotta will have a smooth consistency. This almond milk is much thicker than store bought almond milk and I don't know whether the store bought milk would work with this recipe. The amount of nuts should make plenty of milk for this recipe. Enjoy any leftover milk straight away or store in the fridge for about 1 day.
Don't throw out the leftover pulp! You've gone to so much trouble soaking and skinning the almonds, why not use the pulp? This can be dried out in the oven and then grinded into almond flour in the Thermomix. Store this in the fridge and use as needed.
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Delicious, creamy and had the classic panna cotta wobble you would expect.