A shelf with only almond milk is bare, so this pantry dinner uses it as the base for a two-part dessert that reads as dinner when served with purpose. The vanilla is built in; the shortbread plays cold and crisp against the silky, set cream.

Serves 2. 25 minutes, 12 at the stove.

About 750 calories a serving, 24 g protein, 78 g carbohydrate, 38 g fat. From USDA figures for 71% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 cup almond milk in a small pot over medium heat until it steams; do not boil. Bloom 1/2 teaspoon gelatin powder in 2 tablespoons cold almond milk for two minutes, then stir the bloomed gelatin into the hot milk until dissolved. Divide between two wide, shallow bowls and refrigerate for at least 12 minutes while you make the shortbread.12 min
2. Rub 5 tablespoons cold butter cut into small pieces into 1/2 cup flour, 3 tablespoons sugar, and 1/4 teaspoon salt until the mixture looks like wet sand. Form a rough dough, then press it flat across a piece of parchment paper until it is 1/4 inch thick.
3. Cut the dough into two large rectangles or four smaller strips. Bake at 325°F (163°C) for 9 to 11 minutes until pale gold at the edges. Cool on the baking sheet for three minutes, then transfer to a wire rack.10 min
4. Just before serving, top each panna cotta with a pinch of fleur de sel and lay one shortbread piece across it, or serve the shortbread on the side for dunking.

Note Swap gelatin for 1/4 teaspoon cornstarch mixed with cold almond milk and whisked into the hot milk instead. Panna cotta holds in the fridge for two days; shortbread keeps in an airtight box for three. Serve with tea or coffee.