Panna cotta with Amaretto
Serves 2 | prep 10 mins | total time
For the panna cotta
- a few drops of vegetable oil
- 1 Select Fine Leaf gelatine leaf
- ½ vanilla pod
- 1 x 150ml carton double cream
- 2 tbsp dark brown soft sugar
- 50ml whole milk
- 1 tbsp buttermilk (or extra whole milk)
- 2 amaretti biscuits
For the syrup
- 6 tbsp Amaretto liqueur
- 2 tsp dark brown soft sugar
Make the panna cotta up to two days ahead; chill. The syrup can be made a few hours ahead.
- Lightly grease 2 x 120ml dariole moulds with the vegetable oil (if you don't have any moulds, you can use little glasses instead).
- Put the gelatine leaf in a shallow bowl and cover it with just enough cold water to submerge it; leave to soak for 5 minutes.
- Split the ½ vanilla pod down the middle and scrape the seeds into a small pan. Pour in the cream and add the sugar. Keep the heat low until the sugar has dissolved; turn it up to bring the mixture to simmering point. Remove from the heat.
- Squeeze the excess water out of the gelatine, add it to the cream mixture and stir until dissolved.
- Stir in the milk and buttermilk; then pass the mixture through a fine sieve, discarding the vanilla pod.
- Divide the mixture between the moulds, cool, cover with clingfilm and transfer to the fridge for at least 2 hours until set.
- For the syrup, put the Amaretto and sugar into a small pan and gently heat to dissolve the sugar. Then turn the heat up and boil for 3-4 minutes to reduce the liqueur to a syrup that will lightly coat the back of a spoon. Remove from the heat and cool.
- Take the panna cotta out of the fridge 15 minutes before serving. Remove the clingfilm; dip the bottom of the moulds into hot water before turning the panna cotta out on to plates. Spoon over the Amaretto syrup and crumble over the amaretti biscuits.