for 4 people

Panna cotta

3 dl	Unsweetened almond drink
2 dl	full cream
3 tbsp	white almond cream
3 tbsp	icing sugar
2 ½ leaf	gelatine, immersed in cold water for approx. 5 mins., drained

Almond topping

20 g	flaked almonds
½ tbsp	butter
1 tbsp	icing sugar

Compote

300 g	frozen blackberries , slightly defrosted
1 tbsp	icing sugar
1 tbsp	water
1 ½ tbsp	amaretto

How it's done

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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