Chilly Almond Panna Cotta with Blackberry Compote / Raw Vegan

Soaking to sprouting the almonds is great for a few reasons; it stimulates the process of germination, increases its vitamin content, and neutralizes enzyme inhibitors, and it also helps to easily remove the skin. Skin less almonds yield a smoother texture and creamy look to the panna cotta.

Almond Panna Cotta

2 cups soaked almonds, skin removed
1 ¾ cups filtered water
1 ½ tablespoons Kudzu powder
½ cup agave
2 teaspoon organic vanilla extract
4 drops pure almond extract

Soak almond at least on hour up to 24 hours. Remove the skin.

Mix filtered water and Kudzu powder until dissolved.

Add the almonds, water and kudzu solution, agave, vanilla, and almond extract to a high-speed blender and blend until smooth and creamy.

Pour mixture into 6 individual ramekins. Can be make in advance, store in refrigerator up to 3 days. Freeze to set 2 hours before serving.

Blackberry Compote

2 cups fresh blackberries
2 tablespoons agave
2 teaspoons lemon zest
¼ cup lime juice
Place all ingredients in a high-speed blender and blend until smooth.
The mixture will thicken. Can be made ahead and stored in the refrigerator up to 3 days.

To Assemble

Run a thin knife around edge of each ramekin to loosen the panna cotta from the inside of the bowl. Invert the ramekin onto a plate and carefully lift it away from the panna cotta. Top the panna cotta with blackberry compote. Serve immediately.

Serves 6

Compliments - Ingrid  - Natural Living Cuisine