Bitter Almond Panna Cotta Recipe - Cooking Index
Bitter Almond Panna Cotta Recipe - Cooking Index
| Oil - as needed | ||
| 3 1/4 cups | 770ml | Whipping cream |
| 1 cup | 237ml | Milk |
| 1/4 cup | 49g / 1.7oz | Plus 1 tablespoon sugar |
| 40 | Finely-chopped bitter almonds - (2 oz) - see * Note | |
| = (or 2 tspns almond extract) | ||
| 2 teaspoons | 10ml | Unflavored gelatin |
| 3 tablespoons | 45ml | Cold water |
* Note: No stores regularly stock bitter almonds but they can be ordered from Apricot Power (www.apricotpower.com).
Using your fingers, lightly coat 5 (5-ounce) ramekins with oil.
Combine the cream, milk and sugar in a saucepan and cook over medium heat for 5 minutes. Add the almonds, whisk to combine and set aside. Allow the almonds to infuse for 2 hours. If using extract, heat the cream, milk and sugar, whisk to combine and then remove from the heat. When cool, add the almond extract.
Place the gelatin in a large stainless steel mixing bowl. Pour the water over the gelatin, adding more water if necessary to moisten all the gelatin.
Place the mixing bowl over a saucepan of barely simmering water and heat until the gelatin melts, about 30 seconds. Do not stir the gelatin, as it will scald on the sides of the mixing bowl. Turn off the heat and keep the gelatin warm.
Bring the almond mixture to a boil, pour over the gelatin and whisk to combine. Strain the mixture through a fine mesh stainless steel strainer to remove the bitter almonds, if you used them.
Ladle the mixture into the prepared ramekins and refrigerate for 6 to 8 hours.
To unmold the panna cotta, dip the bottoms in simmering water for a few seconds and invert onto a plate.
This recipe yields 5 servings.
Each serving: 371 calories; 59 mg sodium; 113 mg cholesterol; 31 grams fat; 19 grams saturated fat; 17 grams carbohydrates; 6 grams protein; 0 fiber.
Source:
The Los Angeles Times, 02-20-2002
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