I had the pleasure of attending a very interesting dinner last week. Hosted by Almond Breeze and Chef Carl Heinrich (of Top Chef Canada fame) at his restaurant, Richmond Station, I was treated to six amazingly delicious courses all featuring one ingredient. You guess it, Almond Breeze almond milk.
I’m no stranger to Almond Breeze myself; I’ve used it in smoothies before and have even started to use it instead of milk when I am baking. But never before would I have dreamed of all the amazing ways you can use it beyond the everyday.
Almond Polenta Fries with marinara and Parmigiano Reggiano and Almond Peeking Duck Crepes; Sunchoke Agnolotti with an almond brown butter sauce; Almond Breeze glazed porchetta and Pommes Kennedy; my personal favourite was the Smoked Trout Amandine Salad with almond puree.
For dessert we were treated to a panna cotta featuring Almond Breeze and I am lucky enough to have the recipe to share with you!
Almond Breeze Panna Cotta
3 Gelatin sheets
1 cup Almond Breeze Vanilla
1 cup 35% cream
½ cup sugar
¼ tsp agar-agar
- Bloom the gelatin sheets in a cup of cold water and set aside.
- Whisk together the Almond Breeze, cream, sugar and agar-agar in a pot and bring to a boil while whisking rapidly over high heat.
- Squeeze out any extra water from the bloomed gelatin sheets. Remove pot from heat and stir in the gelatin.
- Portion the mixture into bowls or tea cups and let them set uncovered in the fridge for a minimum of 4 hours.
- Once set, remove from fridge and garnish as desired.
I am telling you, this panna cotta was amazing! So grab some Almond Breeze, try out Chef Heinrich’s recipe or see what you can come up with on your own!