Panna Cotta with Roasted Almond Brittle


4hr 40m
Preparation/cooking time: ca. 40m + Refrigerate: ca. 240m

Servings
For 4 people


Nutritional Information

Contains 493 Kcal, 6g Protein, 32g Carbohydrates, 37g Fat


Ingredients

  • 0.5 vanilla pod
  • 6 tbsp. sugar
  • 3.5 leaves gelatine
  • 5 dl single cream
  • 2.5 tbsp. Amaretto (liqueur)
  • 2 tbsp. water
  • 1 tsp. vanilla sugar
  • 2 tbsp. shelled ground almonds

View these products

Instructions

  • Cut the vanilla pods lengthways, remove the seeds, place in a pan with the sugar and cream and bring to the boil, then simmer down to approx. 400 ml. Remove the pan from the heat.
  • Place the gelatine into cold water for approx. 5 mins., drain, immediately mix into the hot liquid together with the Amaretto then pour through a sieve into a measuring jug. Pour into 4 cold ramekins (each approx. 100 ml), allow to cool, cover and allow to solidify in the fridge for approx. 4 hours.
  • Boil the sugar, vanilla sugar and water in a wide-bottomed pan without stirring. Reduce the heat and simmer, shaking the pan occasionally until a light brown caramel has formed. Roughly chop the almonds and add them. Pour the caramel onto baking paper, creating four circles, then cover with a second sheet, roll flat. Roll up the baking paper immediately, place in a glass to cool. Tap out the panna cotta and decorate each with roasted almond brittle.

Products used in this recipe

Save these products to a list

Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


Recommended Wines

View all recommended wines

Ratings

There are no ratings for this recipe.  Be the first to rate this.

Are you looking for another recipe?

Over 600 delicious recipes on coop@home