Avocado-Whey Protein Panna Cotta with Toasted Nuts and Sous Vide Egg
What Started it all:
Whey Protein, Avocado, nuts (almonds, walnuts), sous vide
A refreshing and nutritious dessert that’s perfect for a warm day. The whey protein adds a boost of protein to this creamy and indulgent treat. The toasted nuts add a satisfying crunch and flavor contrast to the smooth panna cotta.
Ingredients
- 1 cup whey protein
- 2 ripe avocados, diced
- 1 cup granulated sugar
- 1 cup heavy cream
- 1 cup whole milk
- 1 tsp vanilla extract
- 1/2 cup toasted almonds
- 1/4 cup toasted walnuts
- 1/4 cup unsalted butter, melted
- 4 large eggs
- Salt and pepper, to taste
Instructions
- In a blender or food processor, combine whey protein, diced avocado, granulated sugar, heavy cream, whole milk, and vanilla extract. Blend until smooth and creamy.
- Pour the mixture into 4 (1/2 cup) ramekins or small baking dishes. Place the ramekins in a large baking dish and add hot water to come halfway up the sides of the ramekins.
- Bake at 375°F (190°C) for 25-30 minutes, or until the panna cotta is set and slightly jiggly in the center.
- While the panna cotta is baking, toast the almonds and walnuts in a small skillet over medium heat, stirring frequently, until fragrant and lightly browned.
- Remove the panna cotta from the oven and let it cool to room temperature. Cover and refrigerate for at least 4 hours or overnight.
- Just before serving, top each panna cotta with a sprinkle of toasted nuts and a drizzle of melted butter. Serve chilled.