ALMOND PANNA COTTA

Dessert

ALMOND PANNA COTTA

Ingredients

200g powdered sugar

1 teaspoon bitter almonds

300 ml liquid cream

8 gr gelatin sheets

300ml almond milk

150g almond paste

100ml milk


ALMOND PASTE

300 gr. Almonds,

300gr powdered sugar

1 egg white

1 liter of water

1 teaspoon of bitter almonds


FOR GARNISH

200ml liquid cream

1 cup of coffee

10 g powdered sugar

Sliced ??almonds


ALMOND PASTE

Mix the almonds with the sugar and the egg whites and blend again.

Put the gelatin in cold milk for 10 minutes.


Pour the cream together with almond milk and bitter almonds into a saucepan and heat te blend over low heat till you touch the boiling point. Turn off the heat and stir in the sifted powdered sugar, stirring with a whisk. Now wring the sheets of gelatin softened and add to hot mixture, stir with a whisk so that the gelatin dissolves well without forming lumps. Then pour the liquid into molds and place them in the refrigerator for at least 5 hours or until they become firm.

Just before serving the Panna cotta, whip the cream with the sugar and the coffee

and decorate using a pastry bag.
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