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Panna cotta with almond sauce

Panna cotta with almond sauce, Prescriptions, Any category, Any kitchen, Italian cuisine, Pastries and desserts

Ingredients portion 4

Cream 20% 400 ml

Sugar 150 g

Gelatin 15 g

Egg yolk 2 pieces

Vanillin 1 teaspoon

Cooking instructions 30 minutes

1 Take 350 millilitres of cream, add the vanilla and sugar, place on the fire and heat through, stirring constantly. Bring to the boil, but do not bring to the boil.

2 Meanwhile, mix the rest of the cream (50 millilitres) with the egg yolks and gelatine (the gelatine should be prepared in advance and soaked in cold water to swell for about 15-20 minutes). Add this mixture to the heated cream, stir and continue to heat on the stovetop, stirring constantly to bring the liquid to the boil, but do not boil.

3 Then leave to cool for about 15 minutes at room temperature. Then whip with a mixer on high power, and for our dish to have enough fluff later on, do it in a cold water bath.

Recipe tip You can vary the panna cotta with almond sauce. Prepare 3 egg yolks, 75 grams of sugar, 5 grams of cornflour, 125 ml of milk, 125 ml of cream and 5 grams of almond extract. Beat the egg yolks with the sugar and add the cornflour. Meanwhile bring the milk, cream and almond extract to the boil. Then mix both mixtures together and heat to 75 degrees, then chill in the fridge.

Chicken marinated in coffee marinade

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .