Recipe Photo is not available
Veena Jain

Almond Panna Cotta With Berry Syrup

By Veena Jain 3 views  4 years ago

Ingredients:

2 Cups Heavy Cream
2 Cups Milk
1/2 Cup Sugar
1 Cup Toasted Chopped Almonds
1/2 to 1 Teaspoon Pure Almond Extract
3 Gelatin Sheets
Topping:
1 1/2 Cups Berries Of Choice
3/4 Cup Sugar
1 Tablespoon Lemon Juice

Optional:

Toasted Sliced Almonds


Directions:

In a heavy saucepan, heat the berries, sugar and lemon and cook over medium low heat until thickened, stirring often.
Push the berries through a strainer to remove the seeds and set the syrup aside until needed.
Heat the cream, milk, sugar, and almonds until steaming, then reduce the heat to very low and let steep 15 minutes.
Strain the milk mixture and return to the pot and keep warm.
Taste, and add enough almond extract to get a full almond flavor.
Soak the gelatin leaves in cold water for 5 minutes, squeeze out the water and add to the pot.
Stir until the gelatin has dissolved.
Pour the panna cotta into 6 (1 cup) ramekins or small glasses and refrigerate for at least 6 hours.
To serve, if using ramekins, un-mold onto plates and drizzle with the syrup.
If using small glasses, simply pour a little of the syrup into each glass and serve.


Reference :
Deborah Mele

Tags :

Almond Panna Cotta With Berry Syrup

Related Recipes

Baked Mexican R
by Veena Jain

Baked Apple and
by Veena Jain

Baked Mushroom
by Veena Jain

Risotto with Sp
by Veena Jain

Sweet Corn With
by Veena Jain

Lobster fra Dia
by Veena Jain

Cioppino
by Veena Jain

Apple Coffee Ca
by Veena Jain

Chocolate Bourb
by Veena Jain

Flourless Lemon
by Veena Jain

Pecorino Raviol
by Veena Jain

Asparagus
by Veena Jain

Buttery Tomato
by Veena Jain

Classic Baked A
by Veena Jain

Baked Pasta She
by Veena Jain

Affogato with C
by Veena Jain

Panna Cotta
by Veena Jain

Tuna Pomodoro
by Veena Jain

Fusilli with He
by Veena Jain

Pasta in White
by Catrine

Pizza sauce
by Catrine
Comments