As the weather warmed up briefly, I whipped up a few cups of this creamy and lightly sweet panna cotta to go with a haul of market fresh blood oranges. Raspberries were served as an option, you know, in case I kept the blood orange slices all to myself. I almost did.
Every year, toward the end of August, I can hardly contain my excitement. Yes, it is around the time of our wedding anniversary and I am grateful for the marriage Matt and I have been blessed with. But as we all know, relationships are never that simple. They are a work in progress forever, otherwise they can become fragile and frail. Our plan is to continue to be supportive, honest and happy.
All ’round good, you might say. Just like blood oranges.
I utterly adore them. All dressed in breathtaking hues of orange, crimson and red, their flavour is citrusy and sweet with just a hint of lip-puckering tartness. They peel well and make fantastic juices (I blend mine in their entirely with some water). They also go perfectly well in cold cheesecakes, which got me thinking and a non-dairy variant of sorts on this particular dessert.
A few weeks ago I received a special care package from the good folks at Pure Harvest – you probably know them best for their fructose-free rice syrup. If you are gluten-free you most likely have heard of them because of their organic tamari which has been in my fridge ever since I’ve decided to change from wheat-containing soy sauce. But they also make fantastic non-dairy milks.
I’ve been looking for a good quality cupboard almond milk for a while, because it’s always handy in a household where milk – dairy and otherwise, is consumed quite a bit. There’s nothing worse than having to break your morning routine to run up the road, in the cold, for more of the stuff. Basically, I was after a long-life non-dairy equivalent of the UHT dairy-milk. The reason I turned to a dairy-free alternative is because too much fresh dairy makes me break out in pimples! Here’s a different way for a slight intolerance to fresh dairy-overdose to manifest itself. Sigh.
The Pureharvest Organic Activated Almond Milk ticked all the right boxes. It was sweetened with fructose-free rice syrup. Tick. It was free from carrageenan (a seaweed extract that helps emulsify and thicken non-dairy milks but has been linked to autoimmune disesease). Tick. It could be stored in the cupboard for months. Tick.
Despite my best intentions. it did not last long there either. As the weather warmed up on the weekend, I whipped up a few cups of this creamy and ever so lightly sweet panna cotta to go with a fresh haul of market fresh blood oranges and a couple of eggs for extra nutrition. Raspberries were served as an option, and in case kept the blood orange slices all to myself. I almost did. Leftover almond milk provided much needed comfort in copius amounts of chai we drank as the weather turned.
Now that I think about it… blood oranges are probably my favourite fruit and they, together with our wedding anniversary, are what gets me excited, every year, toward the end of August.
Have a great weekend and stay tuned for a Pure Harvest Goodie Box giveaway in September!
Almond Milk Panna Cotta with Blood Orange or Raspberries
- 2 cups well-strained almond milk I used Pure Harvest Organic Almond milk
- 1/8 cup rice syrup or slightly less that of raw honey
- 1/4 teaspoon vanilla powder or vanilla bean paste
- 21/2 teaspoons gelatin powder I used grass fed Great Lakes gelatin
- 2 free-rage organic eggs
To serve, as you prefer:
- 1-2 blood oranges peeled and sliced finely OR
- 1/2 cup raspberries or blueberries
- Place almond milk, rice syrup (or honey) and vanilla in a small saucepan. Heat over medium heat until warm. Add gelatin, mix until dissolved and remove saucepan from heat. Place eggs in a bowl and whisk until pale and fluffy. Add warm almond milk mixture and whisk to combine.
- Divide mixture between 4 serving bowls or tea cups and place in the fridge for around 4 hours or until set.
- To serve, top the panna cotta with fruit inside the cups, or turn it out onto serving plates and top with fruit then.