Apricot and Bitter Almond Pannacotta
Apricot and Bitter Almond Panna Cotta is an elegant, creamy dessert that combines the silky texture of panna cotta with the sweet-tart flavor of apricots and the distinctive taste of bitter almonds. Panna cotta, an Italian dessert made from sweetened cream thickened with gelatin, serves as the base. In this version, the cream is infused with the subtle, marzipan-like flavor of bitter almonds. The dessert is then topped or layered with a smooth apricot puree or compote, which adds a fruity brightness that complements the rich, almond-flavored panna cotta. The result is a delicate and sophisticated dessert, perfect for special occasions.
Ingredients
- 12 Apricots
- 1 2/3 cups Heavy Cream
- 1/2 cup Apricot Jam
- 8 Amaretti Cookies
- 1/2 teaspoon Agar-Agar
- 1 tablespoon Blanched Almonds
- 1 tablespoon Amaretto
Instructions
- Place the cream and agar-agar in a small saucepan. Heat, whisking continuously, until it reaches a boil. Remove from heat and let it cool.
- Pit and dice 10 apricots. Mix them with the apricot jam and amaretto.
- Pour half of the cream into the bottom of 4 serving glasses. Distribute half of the diced apricots over the cream and then pour the remaining cream on top. Refrigerate for at least 1 hour.
- Crumble 6 amaretti cookies and distribute them over the chilled cream in the glasses. Add the remaining diced apricots on top.
- Before serving, garnish the glasses with the remaining apricot wedges, amaretti halves, and blanched almonds. Serve well chilled.
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