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Panna cotta with Amaretto


Serves: 2
timePrep time: 10 mins
timeTotal time:
Panna cotta with Amaretto
Recipe photograph by Dan Jones

Panna cotta with Amaretto


Serves: 2
timePrep time: 10 mins
timeTotal time:

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Nutritional information (per serving)
Calories
650Kcal
Fat
45gr
Saturates
26gr
Carbs
40gr
Sugars
40gr
Fibre
0gr
Protein
6gr
Salt
0.1gr

Florence Knight

Florence Knight

Former head chef at Polpetto, Soho, and author of ONE: A Cook and Her Cupboard, Florence now has a second cookbook and her own restaurant in the pipeline 
See more of Florence Knight’s recipes
Florence Knight

Florence Knight

Former head chef at Polpetto, Soho, and author of ONE: A Cook and Her Cupboard, Florence now has a second cookbook and her own restaurant in the pipeline 
See more of Florence Knight’s recipes

Ingredients

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

Step by step

Get ahead
Make the panna cotta up to two days ahead; chill. The syrup can be made a few hours ahead.
  1. Lightly grease 2 x 120ml dariole moulds with the vegetable oil (if you don't have any moulds, you can use little glasses instead).
  2. 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.
  3. 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.
  4. Squeeze the excess water out of the gelatine, add it to the cream mixture and stir until dissolved.
  5. Stir in the milk and buttermilk; then pass the mixture through a fine sieve, discarding the vanilla pod.
  6. Divide the mixture between the moulds, cool, cover with clingfilm and transfer to the fridge for at least 2 hours until set.
  7. 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.
  8. 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.

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