Bitter almond pannacotta with espresso gelée

Recipe from: 9/15/1999 12:00:00 AM
Ingredients 10
Servings 6
Time

Ingredients

  • PANNACOTTA
  • 500
    ml
    cream
  • 250
    ml
    milk
  • 125
    ml
    sugar
  • 1
    vanilla bean
  • 2
    drops almond essence or kirsch
  • 30
    ml
    gelatine
  • GELéE
  • 10
    ml
    gelatine
  • 500
    ml
    Nescafé espresso coffee
 

Method

 
PANNACOTTA:
Bring cream, milk, sugar, vanilla bean pulp and almond essence or kirsch to a gentle boil, stirring constantly.
Soften gelatine in a little cold water until spongy.
Bring cream mixture back to boil, remove from stove and stir in gelatine.
Strain into individual moulds and refrigerate for 8 hours, or until set.

GELéE:
Soften gelatine in cold water until spongy.
Bring coffee to boil, then stir in gelatine and simmer, stirring, for 2 to 3 minutes.
Remove from stove and, while still hot, spread out thinly in a puddle in centres of individual plates. Chill until set.
Turn out 1 panacotta mould in centre of each plate.
Serve with chocolate almond bark or a thin chocolate biscuit.

 

Read more on: dairy
 

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