Name: Almond milk panna cotta with roasted clementines
Prep time: 45 min
Cook time: 40 min
Yield: 4 people
Cuisine: France
Ingredients: 5 mandarins; 40 oz ofgranulated sugar; 1 cornstarch; 1 lemon (for the zest); quelques verbena; 1 mandarin; 1 gingerbread mix; 20 oz ofbutter; 2 granulated sugar; 1 honey; 20 fl oz ofalmond milk; 20 fl oz ofheavy cream (or plant-based cream (coconut, almond, oat) for a vegan recipe); 30 oz ofmascobado (or, if unavailable, granulated sugar); 1 vanilla; 1 agar-agar (usually 4 g per packet)

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Updated on 14 April 2025 by

ratatouille

6 reviews 4.7 : Very good

Diet

Vegan

Level

Intermediate

Preparation

45 minutes

Cooking

40 minutes

Wait

2 hours

I created this recipe for almond milk panna cotta with roasted clementines for a lunch with my coworkers. The verdict was unanimous: they loved it! With the holidays approaching, this recipe would make a perfect dessert.

This baked custard with hints of almond and vanilla, paired with a citrus and spice topping, will be a treat for the eyes and irresistible to your guests’ taste buds! Originally, I started with a recipe from the book Vegan, Audrey Cosson, Les Petits Basiques - Mango, 78 pages, but in the end, I only kept the idea of using almond milk. I didn’t dare try the plant-based cream, but if you’d like a vegan dessert, simply replace the crème fraîche with plant-based cream.

As for the gelling agent, I used the agar-agar from the original recipe, which isn’t easy to work with to achieve a reliable result. Check out the article to get the hang of this tricky gelling agent. You can also use a sheet of gelatin (not vegan in this case) instead. It’s easier to work with than agar-agar.

This cream is served in individual ramekins, topped with a mandarin coulis infused with verbena, and mandarin segments roasted in a spiced "caramiel"…

So there’s quite a variety of ingredients, but they’re all easy to find. The recipe itself is relatively simple to prepare, aside from the precaution regarding the gelling agent mentioned above. Plus, you can prepare the cream and coulis ahead of time, and all you’ll need to do is reheat the roasted clementine just before serving.

I hope you’ll give this delicious almond milk panna cotta with roasted clementine a try! Let me know how it turns out if you do!

For

people

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For the mandarin coulis
5 mandarins
1.4 oz of granulated sugar
1 cornstarch
1 lemon for the zest
quelques verbena

For the roasted mandarin
1 mandarin
1 gingerbread mix
0.7 oz of butter
2 granulated sugar
1 honey

For the cream
6.8 fl oz of almond milk
6.8 fl oz of heavy cream or plant-based cream (coconut, almond, oat) for a vegan recipe
1 ¾ oz of mascobado or, if unavailable, granulated sugar
1 vanilla
1 agar-agar usually 4 g per packet

Preparing the cream
- 1
  Slice the vanilla bean in half using a paring knife.
  Scrape out the seeds with a teaspoon.
- 2
  Pour the almond milk into a saucepan.
  Add the crème fraîche and the muscovado sugar.
- 3
  Heat the cream over low heat.
  Add the vanilla seeds and the pods.
- 4
  Mix the agar-agar with a little water using a whisk.
- 5
  As soon as the cream begins to simmer, pour the diluted agar-agar into the saucepan and keep it at a gentle boil for 1 to 2 minutes.
- 6
  Next, pour the cream into each ramekin, straining it through a sieve.
- 7
  To cool the cream more quickly, place the ramekins in a bowl of ice water—for example, in the sink with an ice pack.
  Put the ramekins in the fridge and let them set for at least 2 hours.
Making the mandarin coulis
- 8
  Squeeze the mandarins into a saucepan (don't forget to set aside one clementine or mandarin to roast).
- 9
  Add the sugar and cornstarch, grate the lemon zest, and add the verbena leaves.
  Reduce the mandarin juice for a good half hour over very low heat, stirring occasionally.
- 10
  Strain the coulis through a sieve or fine-mesh strainer and set aside in the refrigerator.
How to Make Roasted Clementines
- 11
  Place the butter and sugar in a nonstick skillet and melt over low heat.
  Sprinkle with the gingerbread spice mix and add the honey.
- 12
  Peel the clementine and place each segment in the "caramiel."
  Sauté the segments for a few minutes, turning them regularly and basting them with the juices. They should be golden brown but still retain some of their volume.
  Turn off the heat, cover the pan, and set aside until ready to serve.
Assembly and service
- 13
  A few minutes before serving, reheat the contents of the pan.
  Spoon one or two tbsp of the sauce into each ramekin of cream, and add two still-warm chicken breasts.
  Serve immediately!