Everyone loves Panna Cotta with fresh fruit. But what makes it even better? More flavours! Something salty, crunchy... Or maybe both!
Serves: 6
Time: 30 minutes + cooling in fridge
4 sheets of gelatin
800ml cream
40g sugar
1 vanilla pod or vanilla extract
1 teaspoon oil
100g almonds (peeled)
100g sugar
20g water
150g sugar
50g water
100g cream
1/2 teaspoon salt
30g cold buter
step 1
Put the gelatin into a bowl with water and let it soak up.
step 2
Heat the cream with sugar and vanilla until it’s boiling. Then turn of the heat and add the gelatin.
step 3
Grease the inside of forms with oil and then fill them with your cream mixture. In the end put everything in the fridge and let it cool overnight.
step 4
Preheat the oven to 180°C/356°F.
step 5
Strew the almond into a sheet pan and bake them until they are golden-brown. In a sauce pan mix the sugar with water and bring it to boil. Let it boil about 5 to 10 minutes, until it’s golden caramel. Then add the almonds and put it on a piece of baking paper to let it cool. In the end put your mixture into a food processor and chopp it into tiny little pieces.
step 6
In a saucepan mix the sugar with water and bring it to boil. Let it boil about 5 to 10 minutes, until it’s golden caramel and then add the cream, salt and in the end whisk it with buter to make a smooth sauce.
step 7
Pour your Panna Cotta with caramel sauce and serve it with chopped almonds and some fresh fruit.
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