Almond Creme (Almond Jello)

This post is sponsored by Weight Watchers Canada. Find out more about the WW Freestyle program, which encourages the freedom to eat the foods you love while nudging you towards healthier choices using the SmartPoints system. As always, all ideas and opinions expressed here are my own.

While visiting my family over the holidays, I spent some time going through my mom’s recipe box, looking for gems from my childhood. Almond Creme popped up, and I couldn’t believe I hadn’t thought to ask my mom for this recipe sooner! It’s no bake and quite light, perfect for warm summer days when no one feels like turning on the oven.

My family calls this dessert “Almond Jello”, but the texture reminds me more of panna cotta or silken tofu — smooth and creamy, and not at all rubbery. It’s a little too soft to unmold, so if you want to be fancy I’d suggest chilling it in individual glasses or ramekins. (Personally I’m lazy and just chill it in one dish and scoop it into bowls.) We ate this with fruit cocktail or canned mandarin oranges when I was a kid, but these days I prefer it with fresh fruit — sliced strawberries or mangoes would be my top choices.

Almond Creme

Serves 4-6

  • 1 1/2 c water, divided into two 3/4 c portions
  • 1 pkg powdered gelatin (7 g)
  • 75g granulated sugar
  • 1 1/4 c evaporated milk
  • 1/2 tsp vanilla extract
  • 1/2 tsp almond extract
  • Sliced fresh fruit (strawberries or mangoes are my favorite), to serve

Method:

  • Prepare an 8×8 square pan (or similar sized pan, or six small ramekins).
  • Measure 3/4 c cold water into a small bowl. Sprinkle gelatin evenly over cold water. Let stand while you prepare the other ingredients.
  • Combine evaporated milk, remaining 3/4 cup water, and sugar in a small saucepan. Bring just to the boil over medium heat, stirring frequently to dissolve the sugar. Remove from heat and add gelatin mixture, stirring to dissolve the gelatin completely. Add vanilla and almond extract and stir to combine.
  • Pour mixture into prepared pan(s). If any bubbles form on the surface, use a silicone spatula to push them to the edge of the dish and they should pop. Refrigerate until set, at least 4 hours (preferably overnight).
  • Served with sliced fruit.

Labneh Panna Cotta

labnehpannacotta
I really like experimenting in the kitchen, but I’m also kinda cheap. The contents of my fridge inspire many of my food experiments (and dinner plans). Lately I’ve been on a labneh kick. And as much as I really like labneh on toast, sometimes you need to mix it up a bit. I’ve also been on a cake and cake decorating streak. And while I love the process of making fancy layer cakes, sometimes you want a dessert that takes less than 10 minutes and zero oven time. This, my friends, fits that bill.

This panna cotta is on the thicker, more pudding-y side. It’s also quite lightly sweetened, making it breakfast-appropriate in my book. You can dress this up or down as you like. I think panna cotta is improved with some contrasting textures, so I like adding toasted nuts, granola, or even some Momofuku cornflake crunch. Some fresh fruit is also excellent; or even just a drizzle of honey. Let your fridge inspire you.

Labneh Panna Cotta

Serves 4-6 | Adapted from A Brown Table

Ingredients

  • 1 cup milk, low or full fat (I used soy)
  • 80 g / 4 tablespoons honey + extra for drizzling, if desired
  • 7 g / 1 packet gelatin
  • 6 tablespoons cold water
  • 1/2 tsp vanilla extract or paste
  • 1 lb labneh, lightly whipped

Method:

  1. Place the milk in a small saucepan along with the honey and vanilla and bring it to a simmer over medium-high heat. While the milk is heating, sprinkle the gelatin in a small mixing bowl containing the cold water. Allow the gelatin to bloom for 5 minutes.
  2. Once the milk has come to a simmer and the honey is dissolved, remove from heat and add the bloomed gelatin, stirring to combine.
  3. Pour the milk mixture into a large mixing bowl containing the labneh. Whisk to combine evenly, ensuring no lumps remain. Divide the mixture among serving glasses, or into a 9-inch pie plate. Refrigerate for at least 2 to 4 hours until firm.