Honey and Roasted Almond Panna Cotta
By OcadoLife
Published on 03 December 2021
Platinum-grade leaf gelatine is used here to ensure a super-smooth texture, a great way to impress at your next dinner party.Time and servings
45 minsTotal time
4Servings
45 minsPrep time
Ingredients
- 2.5 leaves of platinum-grade gelatine
- 1 tbsp of sunflower oil (or other unflavoured oil), for greasing
- 50 g of caster sugar
- 125 g of black bee british summer honey
- 100 g of flaked almonds, toasted
- 400 ml of double cream
- 150 ml of whole milk
- 300 g of raspberries
Method
Step 1
To make the praline, brush a baking tray with a little oil and set aside. Heat the caster sugar and 25g honey in a heavy-based saucepan over a low-medium heat. Swirl the pan gently to encourage the sugar to melt – do not stir until it has completely dissolved. Once the mixture reaches a golden caramel colour, add 25g toasted almonds, stir to coat, then quickly pour onto the prepared baking tray. Set aside to cool and set.Step 2
For the panna cotta, lightly oil 4 pudding moulds or ramekins. Pour the cream, milk and remaining honey and almonds into a pan and bring up to a simmer. Remove from the heat and set aside for 1 hr to infuse.Step 3
Soak the gelatine leaves in a bowl of cold water for 5 mins, to soften. Meanwhile, break the fully cooled praline into shards and keep in an airtight container until needed.Step 4
Strain the cream mixture through a fi ne sieve then warm gently over a low heat. When just below simmering point, remove from the heat.Step 5
Squeeze the water from the gelatine and add to the cream mixture. Stir until completely dissolved, divide between the moulds and refrigerate overnight.Step 6
To serve, carefully turn each panna cotta out of its mould, onto a plate, and add shards of praline and a handful of raspberries.