Almond Panna Cotta
Cutting corners can really mess up what could have been a good thing. Take for example yesterday I made almond panna cotta. The recipe called for 1 cup of blanched almonds. BLANCHED almonds! Did I follow directions? Noooo, I was too lazy to go through the skinning process and grounded up the almonds with the skin still on. It turned my panna cotta slightly brown and speckled instead of silky white. Taste wise it was pretty rich and decadent but the texture was completely wrong. Instead of creamy, custardlike goodness, it was creamy and grainy. Oddly enough my boy really liked it. Doug said the sandy texture didn't bother him because it reminded him of cookies and cream. Failed!!!
I would have preferred raspberries but all I had on hand were blueberries. My mocha sauce came out a bit thick too. Oh well, next time I will learn to follow directions. Although.... I did do a good job of disguising my mess up, ehh?
Almond Panna Cotta
Ingredients
1 cup whole blanched almonds, toasted
2/3 cup sugar
1 envelope unflavored gelatin
2 cups whipping cream
1/2 cup milk
1/8 tsp salt
1 recipe Mocha sauce
Sliced almonds, toasted (optional)
Directions
1. Place almonds in a food processor and process until finely ground into a smooth butter.
2. In a medium saucepan stir together sugar and gelatin. Add whipping cream. Heat and stir until gelatin is dissolved. Remove from heat. Stir in the almond butter, the milk, and salt. Pour into six 6-ounce ramekins or custard dishes. Cover and chill for 6 to 24 hours or until set.
3. Prepare Mocha Sauce. To serve, loosen panna cotta from sides of dishes with a knife. Invert onto dessert plates. Spoon or drizzle some Mocha sauce over or around each panna cotta. Garnish with sliced almonds.
Mocha Sauce: In a small heavy saucepan heat and stir 4 ounces chopped bittersweet or semi-sweet chocolate over low heat until melted. Stir in 2/3 cup whipping cream, 1/4 cup sugar and 1 tsp instant espresso coffee powder or regular instant coffee crystals. Cook and stir over medium-low heat about 3 minutes or until mixture just boils around edges. Remove from heat. Cool for 15 minutes before serving.
Almond Panna Cotta
Ingredients
1 cup whole blanched almonds, toasted
2/3 cup sugar
1 envelope unflavored gelatin
2 cups whipping cream
1/2 cup milk
1/8 tsp salt
1 recipe Mocha sauce
Sliced almonds, toasted (optional)
Directions
1. Place almonds in a food processor and process until finely ground into a smooth butter.
2. In a medium saucepan stir together sugar and gelatin. Add whipping cream. Heat and stir until gelatin is dissolved. Remove from heat. Stir in the almond butter, the milk, and salt. Pour into six 6-ounce ramekins or custard dishes. Cover and chill for 6 to 24 hours or until set.
3. Prepare Mocha Sauce. To serve, loosen panna cotta from sides of dishes with a knife. Invert onto dessert plates. Spoon or drizzle some Mocha sauce over or around each panna cotta. Garnish with sliced almonds.
Mocha Sauce: In a small heavy saucepan heat and stir 4 ounces chopped bittersweet or semi-sweet chocolate over low heat until melted. Stir in 2/3 cup whipping cream, 1/4 cup sugar and 1 tsp instant espresso coffee powder or regular instant coffee crystals. Cook and stir over medium-low heat about 3 minutes or until mixture just boils around edges. Remove from heat. Cool for 15 minutes before serving.
Comments
I guess since I'm a newbie cook, when things don't come out exactly right....it's like THE END OF THE WORLD!!! Haha!
Bob, you crack me up!