At a recent meal, my companion made an excited comment about panna cotta being an option when the dessert menus arrived.
[…] after seeing it on a few other menus, I realized that though panna cotta itself isn’t new, the ingredients have changed, thanks to the popularity of alternate milk options and broader experimentation with flavors.
3 cups unsweetened almond milk, hazelnut milk or equal parts whole milk and buttermilk
In a medium saucepan, heat 2 cups of the milk, cream and sugar until it simmers, stirring often.
Sprinkle gelatin over milk and let sit at least 5 minutes to bloom and absorb the liquid, stirring if any dry spots remain.
Per serving: 201 calories, 4 g protein, 18 g carbohydrates, 13 g fat (8 g saturated), 49 mg cholesterol, 84 mg sodium, 0 g fiber.