"Almond Joy" Panna Cotta

 

• 3 cups unsweetened almond milk
• 2 1/2 teaspoons gelatin - this is a little more than one envelope
• 1/4 cup turbinado sugar
• 2 tablespoons almond flavored liquor
• 2 tablespoons Kahlua
• 1/2 teaspoon almond extract

Pour almond milk into a medium pot. Whisk it smooth. Sprinkle the gelatin over the milk and set aside for a few minutes until the gelatin starts to dissolve.

Cook over medium low heat and stir until the gelatin dissolves completely, but do not heat the beverage to the point where it starts to smoke or boil because it will deactivate the gelatin. After the gelatin has dissolved, add the sugar and stir until it's completely dissolved. Stir in the almond extract and liquors.

Wipe vegetable oil evenly around 4 ramekins removing any excess and just leaving a fine film. Divide the mixture evenly among the ramekins and refrigerate until set -- At least two hours and up to overnight.

To serve - Drizzle about one tablespoon of chocolate syrup over each panna cotta and  sprinkle with unsweetened coconut. Serve