Almond Panna Cotta

Panna cotta is Italian for “cooked cream.” Without the almonds, this light but aromatic dessert is acceptable for Induction. After two weeks in this phase or when you move to Phase 2, you can garnish it with slivered almonds. Be sure to use unflavored, unsweetened almond milk.

Chef Simpson Wong

  • Enlarge Thumbnail for Almond Panna Cotta
    • 1 2 3 4
    • 6
    • 20 Minutes
    • 5 Minutes
    • 4 Hours
    • 4 Hours, 25 Minutes
    •  US  Metric
  • Nutritional information per serving

    • 2g
    • 2g
    • 0g
    • 1g
    • 15g
    • 150


  • 1 cup heavy cream, divided
  • 1 cup plain, unsweetened almond milk
  • 1 ½ teaspoon unflavored gelatin
  • 2 packets sucralose (Splenda)
  • 2 teaspoons almond extract
  • ⅓ cup skinned, sliced almonds, optional


  1. Pour ½ cup of the cream into a small bowl. Sprinkle with the gelatin and let stand until softened, about 1 minute.

  2. In a small saucepan, combine the remaining cream with the almond milk. Over medium heat, cook, stirring, until small bubbles begin to form along the sides of the pan. Pour over the gelatin mixture. Stir in sucralose and mix well.

  3. Once the mixture has cooled, stir in the almond extract. Set out six plastic cups or decorative molds. Pour ⅓ cup of the panna cotta mixture into each cup. Cover with plastic wrap and refrigerate overnight or until set, at least 4 hours.

  4. To serve, invert the panna cottas on a plate. Garnish with almonds, if using.