Almond Panna Cotta

Almond Panna Cotta is a delicious Italian dessert with a soft and creamy texture. Here is the recipe:

Ingredients

• 500 ml of fresh cream
• 100 grams of sugar
• 100 grams of peeled almonds
• 1 vanilla pod
• 8 grams of sheet gelatin (fish glue) or 2 grams of agar agar for a vegetarian version
• Toasted almonds and chopped nuts for decoration

Preparation

1. Start by soaking the gelatin sheets in a bowl of cold water for about 10 minutes or until soft.
2. In the meantime, finely chop the peeled almonds using a food processor or with a knife. If you prefer a more intense flavor, you can toast the almonds before chopping them.
3. In a saucepan, pour the cream and add the sugar and vanilla pod split lengthwise to release the seeds.
4. Heat the cream over medium heat, just up to near boiling point. Remove the vanilla pod and add the chopped almonds.
5. Squeeze the water from the softened gelatin sheets and stir them into the warm cream, mixing until completely dissolved.
6. If you are using agar agar, follow the instructions on its package for proper use.
7. Once the gelatin has dissolved, pour the mixture into individual molds or a single container.
8. Allow the panna cotta to cool to room temperature, then place it in the refrigerator for at least 4 hours, or until it has set firmly.
9. Before serving, briefly dip the base of the mold in hot water to help release the panna cotta and invert it onto a serving plate.
10. Decorate with toasted almonds and chopped nuts.

Curiosity

Panna cotta, which literally means “cooked cream,” is a dessert native to Piedmont and is known for its versatility in being paired with different types of sauces and garnishes, including caramelized fruit, chocolate, or, as in this case, almonds. Its preparation has been documented since the early 1900s, but it is believed to have much more ancient origins.