Almond Panna Cotta with White Almond Granita – 90-Minute Recipe
A silky almond‑infused panna cotta paired with a refreshing white almond granita and gently poached peach slices. The creamy custard offers subtle nutty notes, the granita adds a cool, icy texture, and the peaches bring a burst of natural sweetness.
Recipe by JONNY MULYK· Structured by ReelsMeals
From: Instagram(view original)
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Cooking context
1 hr 30 min estimated total time for 4 servings.
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Ingredients
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Almond Panna Cotta
- 1 1/10 cup heavy cream
- 1 1/10 cup whole milk
- 1 4/5 oz granulated sugar
- 3 gelatin sheets
- 1 tsp almond extract
White Almond Granita
- 0.85 cup almond milk
- 0.85 cup white almond granita base
- 0.35 oz sugar
Poached Peach
- 4 peaches
- 0.85 cup water
- 1 1/10 oz brown sugar
- 1 tsp lemon juice
Instructions
- 11. In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar; heat over medium heat, stirring occasionally, until the sugar fully dissolves and the mixture is just below a simmer.
- 22. Remove the saucepan from the heat and whisk in the gelatin sheets that have been soaked in cold water, ensuring they dissolve completely.
- 33. Stir in the almond extract, then let the custard mixture cool to room temperature, about 15‑20 minutes.
- 44. Divide the cooled mixture evenly among four ramekins, cover loosely with plastic wrap, and refrigerate for at least 4 hours, or until fully set.
- 55. While the panna cotta sets, prepare the granita: combine almond milk, white almond granita base, and 10 g of sugar in a shallow metal pan; stir to dissolve the sugar.
- 66. Place the pan in the freezer. After 30 minutes, scrape the partially frozen mixture with a fork to create icy crystals; repeat this scraping every 30 minutes for a total of 2‑3 cycles until the granita is fluffy and slushy.
- 77. For the poached peaches, bring water, brown sugar, and lemon juice to a gentle simmer in a small saucepan.
- 88. Add the sliced peaches and poach for 5 minutes, or until they are tender but still hold their shape; remove with a slotted spoon and set aside to cool slightly.
- 99. To serve, unmold each panna cotta onto a dessert plate, add a generous spoonful of white almond granita on top, and place a poached peach slice beside it.
- 1010. Optionally garnish with a drizzle of the poaching syrup and a few toasted almond slivers for extra texture.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Cool custard before chilling
Allow the panna cotta mixture to cool to room temperature (about 15‑20 minutes) before refrigerating.
Scrape granita regularly
Freeze the granita base and scrape with a fork every 30 minutes for 2‑3 cycles until fluffy.
Poach peaches briefly
Simmer peach slices for exactly 5 minutes.
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This recipe card was structured automatically from the original source. Always check the source for allergens or details the extraction may have missed.
Frequently asked questions
- How long does it take to make Almond Panna Cotta with White Almond Granita and Poached Peach?
- About 1 hour 30 minutes in total: 30 minutes of prep and 1 hour of cooking.
- How many servings does this Almond Panna Cotta with White Almond Granita and Poached Peach recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Almond Panna Cotta with White Almond Granita and Poached Peach recipe come from?
- It was shared by JONNY MULYK on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.