Name: Milk, salted almond, juniper
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: 1.5 cups Whole Milk; 0.5 cup Heavy Cream; 0.25 cup Granulated Sugar; 1 tbsp Dried Juniper Berries; 2 tsp Gelatin Powder; 2 tbsp Cold Water; 0.5 cup Whole Raw Almonds; 0.5 tsp Flaky Sea Salt; 1 tbsp Honey

Desserts

Milk, salted almond, juniper

A sophisticated dessert that balances the piney, gin-like aroma of juniper berries with the silky richness of whole milk. Topped with a savory-sweet salted almond crumble, this dish offers a perfect interplay of textures and unexpected botanical notes.

Prep

15m

Cook

10m

Serves

Calories

340kcal

Qty	Ingredient
1.5 cups 360 ml	Whole Milk
0.5 cup 120 ml	Heavy Cream
0.25 cup 50 g	Granulated Sugar
1 tbsp 5 g	Dried Juniper Berries
2 tsp 7 g	Gelatin Powder
2 tbsp 30 ml	Cold Water
0.5 cup 70 g	Whole Raw Almonds
0.5 tsp 3 g	Flaky Sea Salt
1 tbsp 20 g	Honey

2 Method

Step 1. In a small bowl, sprinkle the gelatin over the cold water and let it bloom for 5 minutes.

Step 2. Lightly crush the juniper berries using a mortar and pestle or the back of a spoon to release their aromatic oils.

Step 3. In a medium saucepan, combine the milk, heavy cream, and sugar. Add the crushed juniper berries.

Step 4. Heat the mixture over medium heat until it just begins to simmer, then immediately remove from heat. Cover and let it steep for 10 minutes.

Step 5. While the milk is steeping, toast the almonds in a dry pan over medium heat until fragrant. Roughly chop the toasted almonds and toss them with the honey and flaky sea salt to create a sticky crumble.

Step 6. Strain the milk mixture through a fine-mesh sieve into a clean bowl to remove the juniper berries.

Step 7. Whisk the bloomed gelatin into the warm milk mixture until completely dissolved and smooth.

Step 8. Pour the liquid into four ramekins or decorative glasses. Refrigerate for at least 4 hours, or until the panna cotta is completely set.

Step 9. Before serving, top each panna cotta with a generous spoonful of the salted almond crumble.

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For an extra layer of flavor, lightly toast the juniper berries in the pan for 30 seconds before crushing.
·
Ensure the milk mixture is warm but not boiling when adding the gelatin; boiling can weaken the gelatin's setting properties.
·
To unmold the panna cotta, dip the bottom of the ramekin in warm water for 5 seconds and run a thin knife around the edge.
·
Use high-quality flaky sea salt like Maldon for the best texture and 'pop' of flavor in the almond topping.

? FAQ

Can I use almond milk instead of dairy milk?

Yes, you can substitute almond milk, but the result will be less creamy. We recommend using a full-fat version or mixing it with coconut cream for best results.

How long will this keep in the refrigerator?

The panna cotta can be stored for up to 3 days. However, keep the salted almond topping in an airtight container at room temperature and add it just before serving to maintain crunch.

What if I cannot find juniper berries?

You can substitute with a teaspoon of high-quality gin or a small sprig of fresh rosemary for a different but similarly herbal and woodsy profile.

Is this recipe gluten-free?

Yes, this recipe is naturally gluten-free. Always double-check your gelatin and almond packaging to ensure no cross-contamination.

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Milk, salted almond, juniper

1 Ingredients

2 Method

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