Panna Cotta with Roasted Almond Brittle

Total time: 4hr 40m
Preparation Time: 40m

For 4 people

Nutritional Information

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


  • 0.5 Vanilla pod, cut open lengthways
  • 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


  • 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.

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