Panna Cotta all'Amaretto ___

Panna Cotta all'Amaretto


For the Panna Cotta:

  • 1.5 cups heavy cream
  • 1.25 cups whole milk, divided
  • 0.25 cup Amaretto liqueur
  • 0.25 cup granulated sugar
  • 2.5 teaspoons powdered gelatin
  • 0.5 teaspoon almond extract
  • 0.25 teaspoon vanilla extract
  • chocolate curls to garnish


Pour 1/4 cup milk in shallow bowl. Sprinkle gelatin over milk and soften five minutes. Be sure all the gelatin comes in contact with the milk - otherwise it will not soften properly.

Pour cream, remaining 1 cup milk and sugar in medium saucepan. Stir to combine. Scald mixture. Do not let mixture boil.

Remove from heat, add softened gelatin, stirring to combine thoroughly. Continue stirring until gelatin has dissolved. The mixture should be quite smooth.

Strain mixture into clean bowl. Add Amaretto and extracts and combine thoroughly.

Set bowl over an ice bath. Stir frequently to promote even cooling until mixture develops the consistency of high-fat heavy cream.

Pour into serving glasses. Cover with plastic and refrigerate 4 hours or overnight.

Garnish with bittersweet chocolate curls for service.