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Recipe Amaretto Panna Cotta

Starting from the Italian flower still life in sisterMAG 47, food stylist Carole Poirot developed three delicious Italian desserts. Here you can download the free recipe of the »Amaretto Panna Cotta with grilled Nectarines«.

Download (PDF, 2 MB)

sisterMAG No. 47 / April 2019
Issue 4/2019

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Recipe: Amaretto Panna Cotta with grilled Nectarines

INGREDIENTS:

  • 250 ml double (heavy) cream
  • 250 ml full – fat milk
  • 4 gelatine leaves
  • 30 g caster sugar
  • 50 ml Amaretto
  • 3 – 4 nectarines
  • 1 tbsp caster sugar

INSTRUCTIONS:

  1. Put the gelatine leaves into cold water for 5 minutes or until soft.
  2. Pour the cream, milk and amaretto into a saucepan and add the sugar.
  3. Warm up the mix over a medium heat until it simmers.
  4. Remove the mix from the heat.
  5. Take the gelatine leaves out of the water and squeeze out any excess water.
  6. Add the leaves to the warm mix and stir in until completely dissolved.
  7. Pour the mix into four panna cotta moulds (dariole moulds) and leave to cool before putting them into the fridge.
  8. Refrigerate for 5 hours or until completely set.
  9. To unmould the panna cottas, dip the mould into hot water for 3 seconds, then turn out onto the plates.
  10. To grill the nectarines cut them into halves and remove the stone.
  11. Place them cut side up onto a baking sheet and sprinkle with the sugar.
  12. Put the nectarines under a medium grill and grill for around 5 minutes until soft and the sugar has caramelised.
  13. Add the caramelised nectarines to the plates and serve.