How to Make a Silky Smooth Oreo Panna Cotta with Almonds and Cashews

If you’re looking for a dessert that’s both sophisticated and nostalgic, a creamy Oreo panna cotta with almonds and cashews offers the best of both worlds. This dish combines the smooth, luxurious texture of classic panna cotta with the crunch and sweetness of Oreos, plus the richness of blended almonds and cashews. The result is a show stopping dessert that's elegant yet fun. So below is a step by step recipe to help you create this silky smooth Oreo panna cotta at home.

Ingredients:

For the panna cotta base:

• 1 cup heavy cream (35% fat)
• 1 cup whole milk
• 1/4 cup granulated sugar (adjust to taste)
• 2 teaspoons unflavored gelatin
• 3 tablespoons cold water (to bloom gelatin)
• 1/4 cup raw almonds (soaked and peeled)
• 1/4 cup raw cashews (soaked)
• 1/2 teaspoon vanilla extract (optional)

For the Oreo layer:

• 10 Oreo cookies
• 2 tablespoons unsalted butter (melted)

For garnish (optional):

• Crushed Oreos
• Chopped roasted almonds and cashews
• Chocolate shavings or cocoa powder

Method:

1. To ensure your panna cotta has that silky nutty base, start by soaking 1/4 cup almonds in hot water for 4 hours, then peel. And 1/4 cup cashews in hot water for 4 hours too. Once soaked, drain the nuts and blend them together with 2 tablespoons of milk until you get a thick, creamy, lump free paste. Strain this paste using a fine sieve if needed to ensure maximum smoothness.

2. In a small bowl, add 2 teaspoons of unflavored gelatin to 3 tablespoons of cold water. Stir lightly and let it sit undisturbed for 10 minutes. This blooming step allows the gelatin to absorb water and swell up, which ensures it dissolves evenly into the panna cotta later.
3. In a medium saucepan, combine 1 cup heavy cream, 1 cup whole milk and 1/4 cup sugar. Place the pan over medium heat and stir continuously until the mixture is hot but not boiling.
4. Once you see steam rising and the sugar has fully dissolved, reduce the heat and add your prepared almond and cashew paste. Whisk gently to combine and allow the nut paste to fully incorporate with the milk and cream. Let this mixture warm up again, just until hot.

5. Add the bloomed gelatin to the hot cream and nut mixture. Stir continuously until the gelatin is completely dissolved, about 2 minutes.
6. Then turn off the heat. Add vanilla extract at this point, if using.
7. For a silky smooth finish, strain the entire mixture through a fine mesh sieve to remove any remaining coarse bits.
8. While your panna cotta mixture cools slightly, prepare the Oreo base for a delightful crunch. Crush 10 Oreo cookies, cream included, into fine crumbs. Mix with 2 tablespoons of melted butter until evenly combined.

9. Spoon this mixture into the bottom of your serving glasses or ramekins and gently press it down to create a base layer. Chill in the fridge for 10 minutes so it firms up slightly before you pour the panna cotta mixture over it. Alternatively, you can skip the butter and simply fold roughly crushed Oreos directly into the panna cotta mixture for a marbled look.
10. Once your Oreo base is set and your panna cotta mixture is slightly cooled but still liquid, pour the nut infused panna cotta mixture over the Oreo layer in each serving dish. Make sure to leave a little space at the top if you plan to garnish.
11. Cover each glass or ramekin with plastic wrap to prevent a skin from forming and transfer them to the fridge. Let them chill for at least 6 hours, or ideally overnight, to achieve that signature panna cotta jiggle and creamy set.
12. Right before serving, you can elevate the look and taste with a few optional garnishes. Sprinkle crushed Oreos over the top, add chopped roasted almonds and cashews for crunch, drizzle with melted dark chocolate or dust with cocoa powder, or top with a dollop of whipped cream and a whole Oreo for flair.

13. Serve chilled directly in the glass, or unmold by dipping the ramekin in warm water for 5 seconds and inverting it onto a plate. Remember to have lightly greased the mold beforehand.

Tips:

• For extra creaminess, replace 1/4 cup of milk with more cream.
• For a vegan version, use agar agar instead of gelatin and substitute coconut cream or almond milk for dairy.