Almond Panna Cotta

Almond panna cotta was light and creamy.

About two weeks ago, it was restaurant week in Oakland. That means all those fancy and semi-fancy restaurants that you are on your list to try are finally accessible to everyone. The “tasting” menus start at $20 which includes a starter, entree and dessert. But of course, that $20 quickly turns into three digits when you add another starter, a salad and drinks.

We went to A16 in Rockridge. It was bustling — I couldn’t tell if patrons were doing the tasting menu or trying other things. I had heard mixed reviews about the restaurant — it’s sceney and the menu looks good, but then other friends say that it’s overrated.

The verdict: the tasting menu did not feel handcrafted,  but more like everything had been made in mass that morning and dumped into a giant plastic container — and then carefully dished onto plates for dinner. There was some faro salad and then a pasta dish that I could have made at home. The thing that stood out was the dessert: the almond panna cotta.

Panna cotta seems like a tricky think to make. But I found a recipe that makes the whole process worthwhile via the Cooking Channel TV.

INGREDIENTS

PANNA COTTA:

• 2 teaspoons unflavored gelatin
• 1 cup almond milk
• 2 1/2 cups heavy whipping cream
• 1 cup blanched whole almonds
• 1/2 cup sugar

DIRECTIONS
For the panna cotta: In a mixing bowl, sprinkle the gelatin over 1/2 cup of the almond milk. Allow the gelatin to soften, about 10 minutes.

Meanwhile, in a large saucepan over medium heat, combine the remaining almond milk, heavy cream, blanched almonds and sugar. Whisk the mixture to dissolve the sugar while bringing it to asimmer. Remove from the heat, cover with a lid and allow to steep for 15 minutes. Strain out the almonds and return the mixture to the saucepan.

Return the saucepan to the stove and bring to a simmer. Whisk in the gelatin mixture, remove from the heat and divide among six 6-ounce ramekins. Refrigerate until set, at least 5 hours.

For the cherry compote: While the panna cotta sets, combine the cherries, cherry preserves, sugar, balsamic vinegar and 1/2 cup water in a saucepan. Bring to a boil over high heat, and then reduce to medium-high heat and continue to boil until the mixture becomes syrupy, about 18 minutes. Remove from the heat and cool (it will continue to thicken as it cools). Cover and chill until ready to serve.

If desired, unmold the panna cotta. Serve with the cherry compote either on top or alongside.