Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Panna cotta
Almond topping
Compote
Utensils
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How it's done
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Panna cotta
Pour the almond drink, cream, almond butter and icing sugar into a pan, bring to the boil while stirring. Turn down the heat, reduce the liquid to approx. 400 ml. Remove the pan from the heat. Stir the gelatine into the hot liquid. Pour the mixture through a sieve into a measuring jug and pour into the prepared moulds, leave to cool. Cover and leave to set in the fridge for approx. 4 hrs.
Almond topping
Dry-roast the almonds in a non-stick frying pan for approx. 2 mins. Add the butter and icing sugar, mix, caramelize for approx. 2 mins., allow to cool slightly.
Compote
Mix the blackberries, icing sugar and water in a pan and bring to the boil. Reduce the heat, simmer uncovered for approx. 10 mins. Remove the pan from the heat, mix in the amaretto and leave to cool slightly.
To serve
Carefully separate the panna cotta from the moulds using the tip of a knife, briefly dip the moulds in warm water, turn the panna cotta out onto plates, serve with the blackberry compote and almond topping.
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