Almond-panna-cotta with cinnamon plums

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   The day before for the panna cotta vanilla pod, cut lengthwise and scrape out the pulp. Bring the cream, 2 tablespoons sugar, vanilla pod and pulp to the boil. Simmer at low heat for about 3 minutes. Remove from heat.

2. 2

   Add Amaretto, remove vanilla pod.

3. 3

   Soak gelatine in cold water. Squeeze and dissolve in the still hot vanilla cream. Divide the mixture into four glasses (each containing approx. 175 ml), cover and chill for approx. 5 hours, preferably overnight.

4. 4

   For the almond brittle, thinly spread aluminium foil with oil. Lightly caramelise 2 tbsp. sugar in a pan. Stir in almonds and spread immediately on the aluminium foil. Let it cool down.

5. 5

   For the cinnamon plums, drain the plums and collect the juice. Boil up the juice and the cinnamon stick. Stir the starch with 3 tbsp. water until smooth. Stir into the boiling juice, simmer for about 2 minutes and let it cool down.

6. 6

   Remove cinnamon, fold in plums.

7. 7

   To serve, arrange about 1 tablespoon of cinnamon plums on each panna cotta. Break the almond caramel into pieces and sprinkle on top. Add the rest of the compote.

Nutrition Facts

KCAL
510 kcal

CARBS
45 g

FATS
33 g

PROTEINS
5 g