Almond Pannacotta

by Angela Harnett from A Taste of Home: 200 Quick and Easy Recipes (Ebury)

Photography: Jonathan Lovekin

The addition of almonds gives a twist to the classic pannacotta.   You can use metal dariole moulds or china ramekins for these and leave the puddings in the moulds instead of turning them out if you’re nervous.

Serves 6

Ingredients:

150g flaked almonds

500ml milk

500ml double cream

150g caster sugar

6 gelatine leaves

For the garnish

150g blackberries

4 tbsp icing sugar

75g flaked almonds

Method

Preheat the oven to 180C/Fan 160C/Gas mark 4.  Spread the almonds out on a baking sheet and toast them in the oven for 5-6 minutes until golden brown.

While the almonds are toasting, pour the milk into a pan and add the cream and sugar.  Bring to the boil, then remove the pan from the heat.  Once the almonds are browned, add them to the pan with the milk.  Cover the pan with a lid or cling film and set the mixture aside for 10 minutes off the heat.

Put the gelatine leaves in a bowl and cover with cold water and ice cubes.  Bring the milk mixture back to the boil.  Squeeze out the gelatine leaves and add them to the hot milk, then remove them from the heat.  Pour the mixture into a blender and process for 1 minute at a low speed.  Pass the mixture through a fine sieve and them pour into 6 x 130ml dariole moulds.  Leave to set in the fridge for 3-4 hours.

To prepare the garnish, mix the blackberries with the icing sugar.  Toast the almonds in the oven as above.  Once the pannacottas are set, dip the base of each one very quickly into hot water to loosen, then turn onto individual plates.  Add a few spoonfuls of the blackberries and some of the juice.  Sprinkle over the toasted almonds and serve.

Drinks tasted on air, alongside the dish:

https://www.luxardo.it/liqueurs-and-distillates/sangue-morlacco/ https://everystate.co/collections/arabica-coffee