Almond Panna Cotta with Salted Praline and Macerated Blueberries (Dairy-Free) //

Almond Panna Cotta with Salted Praline and Macerated Blueberries

Yield 6 servings

This gorgeous Almond Panna Cotta with Salted Praline and Macerated Blueberries (Dairy-Free) is great for special occasions, and you can serve it different ways as well! {Jump to Recipe}


For the almond panna cotta

For the salted praline

For the macerated blueberries


To make the almond panna cotta:Lightly grease 6 glasses, small bowl, or ramekins with a neutral-tasting oil. (If do not plan to unmold the panna cottas, you can skip this step).

Measure ½ cup (125 ml) almond milk and pour into a large bowl. Sprinkle the gelatin over the cream and let rest about 5 minutes (don’t mix—this step allows the gelatin to bloom).

Pour the rest of the almond milk (1½ cups (375 ml)) and the heavy cream in a saucepan. Mix in the sugar and the almond extract. Heat over medium heat until the sugar is dissolved and the mixture is piping hot (no need to simmer or boil).

Pour the very hot almond milk mixture over the gelatin and whisk until the gelatin is completely dissolved. Divide between the prepared glasses, small bowls, or ramekins. Cover with plastic wrap and refrigerate at least two hours, or preferably a half-day. The panna cotta mixture can be prepared up to two days ahead.

To make the salted praline: Line a large baking sheet with parchment paper. In a medium saucepan, heat the sugar and water over medium heat, stirring with a silicon spatula, until the sugar is completely melted. Bring to a full boil and cook, without stirring, carefully swirling the pan from time to time, until the caramel is deep golden. Working very quickly, remove from the heat, add the almonds, stir to incorporate, then spread the mixture onto the parchment paper-lined sheet to about ¼-inch (0.5 cm) thick. Generously sprinkle all over with fleur de sel or flaky sea salt. Let cool at room temperature (or in the fridge, if you’re in a rush) until the praline is set and hard, 15 to 30 minutes. Break the praline into pieces and store in an airtight container until ready to use. The praline will keep at room temperature for several days.

To make the macerated blueberries: In a small saucepan, combine the blueberries, water, and honey. Get to a boil then remove from the heat. Add the orange zest, stir, then transfer the mixture to a jar or a bowl. Let cool and macerate at room temperature for at least an hour. Refrigerate until ready to use (the macerated blueberries mixture should be cold before being served with the panna cotta).

Serving Options:

This post was created in partnership with Almond FreshAlmond Fresh is currently running a cool giveaway:Say how you like to use almond milk in your cooking on TwitterFacebook, or Instagram using the hashtag #aNaturalFit and you could win one of four Vitamix Blenders! For details, see the contest’s rules and conditions.

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Recipe Credit: Marie Asselin


For an extra special look and texture, coarsely blitz the salted praline in a food processor and spoon on each panna cotta right before service.

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