Almond Milk Panna Cotta with Pomegranates

Almond Milk Panna Cotta with Pomegranates


2 cups almond milk
2 tsp unflavored gelatin
2 Tbs honey
1 tsp vanilla extract
1/2 cup pomegranates
Basil or mint leaves for garnish


Place almond milk and gelatin in a medium saucepan. Leave aside for 5 minutes for the gelatin to bloom. Bring the mixture just to a boil (do not boil) on low heat. Make sure the gelatin has completely dissolved in the milk. Add the honey and pure vanilla extract and stir to mix. Cool to room temperature.

Pour into serving glasses and chill for 4-5 hours or until set. Serve with fresh pomegranates, or fruit of your choice. Garnish with fresh mint or basil leaves. Add a heaped spoonful of pomegranates on top. Enjoy chilled.

Credits: Sugaretal by Sonali Ghosh

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