Panna cotta with almonds and Amarena Fabbri

60 minutes

Condividi
Almond Syrup 560ml
Almond Syrup 560ml Buy now
Amarena Fabbri 600g
Amarena Fabbri 600g Buy now
Panna cotta with almonds and Amarena Fabbri

Ingredients

(Server 6)

  • 400 ml fresh liquid cream 
  • 100 g icing sugar 
  • 260 g full-fat yoghurt 
  • 4 gelatine leaves 
  • 1 tablespoon of Fabbri Almond Milk Syrup 
  • Seed oil for the mould 
  • Amarena Fabbri to serve 

Preparation

Place the gelatine leaves in a bowl, cover them with cold water and leave to stand for 5 minutes. 

Put the cream in a saucepan and add the icing sugar. Bring slowly to the boil, stirring well for about a minute, then remove the saucepan from the heat and leave to cool. 

Squeeze out the gelatine sheets and place them in the saucepan with the cream. Stir well with a wooden spoon until the gelatine has completely dissolved and continue for 5-6 minutes to allow the cream to cool. 

Prepare a flower-shaped silicone mould and oil it lightly. Pour the Almond Syrup into the yoghurt, mix well, then add it to the cream. Distribute the cream and yoghurt mixture evenly across the moulds. 

Refrigerate and leave to rest for at least 8 hours, or preferably overnight. 

When it is time to serve the panna cotta, fill a bowl with hot water. Dip the outside of the mould you wish to remove into the hot water for 10 seconds. Turn it upside down onto a dessert plate: the panna cotta will fall out easily onto the plate. Lift the mould without breaking it. Place the panna cotta on plates and top with a few Amarena Fabbri and a little of their juice. 

 

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