Panna cotta with almond brittle and berry sauce

Panna cotta with almond brittle and berry sauce

Kenko Kitchen
5 mins
Cooking time
30 mins
Elisa Watson

This is a dish with a wow factor. Although panna cotta is one of the easiest desserts to make, there is something fancy about it. The almond brittle is one of the best toffees you will ever eat and, mixed together with a spoonful of the creamy panna cotta and berry sauce, you will be transported to another world!

Panna cotta


Quantity Ingredient
1 tablespoon agar agar flakes
500ml coconut milk
250ml plant-based milk, such as soy
2 tablespoons maple syrup
1 teaspoon vanilla extract

Almond brittle

Quantity Ingredient
80g almonds, chopped or crushed
60ml rice malt syrup
45g coconut sugar

Berry sauce

Quantity Ingredient
155g frozen berries
2 tablespoons rice malt syrup
1 tablespoon stevia


  1. For the panna cotta, soak the agar agar in the coconut milk and plant-based milk in a saucepan and let sit for 10 minutes. Add the remaining panna cotta ingredients and warm the mixture over medium heat for 5 minutes or until it has thickened slightly. Remove from the heat and pour into 4 moulds. Cover and leave in the refrigerator to set for 2–3 hours.
  2. Preheat the oven to 180°C and line a baking tray with baking paper.
  3. For the almond brittle, scatter the almonds on the baking tray. Pour over the rice malt syrup and sprinkle on the coconut sugar. Cook for 10 minutes, or until the rice malt and coconut sugar are bubbling and there are no big lumps of coconut sugar. Remove from the oven and set aside for about 30 minutes to cool down and harden.
  4. For the berry sauce, in a small saucepan over medium heat, combine all the ingredients. Cook until most of the liquid has evaporated, about 10 minutes, and remove from the heat.
  5. To assemble, quickly dunk the panna cotta moulds in boiling water and then turn them out, or gently go around the outside of the moulds with a butter knife. Top the pannacotta with the berry sauce and a few pieces of almond brittle and serve.
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