Panna cotta with espresso syrup and roast almonds
This is one of our favourite Valentine's Day desserts, which is testament to its supremely seductive qualities. Readers, it works. It's our take on Andrew Cibej's delicious ricotta panna cotta at Vini with its simple but sophisticated combination of flavours: the gentle, creamy vanilla of the panna cotta, the intense coffee sweetness of the syrup and the surprising warm, toasty crunch of roast almonds. To serve, reheat espresso syrup until warm. Dip the panna cotta containers briefly into hot water or run a knife around to break the seal and turn out onto plates. Drizzle the syrup over and around the panna cottas and scatter with the almonds (roughly chopped if you'd like). Each serving is two panna cottas with syrup and almonds.
Milk, cream, gelatin, castor sugar, vanilla beans, salt, coffee, sugar, roast almonds. (MILK, TREE NUTS)
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Sulphites .
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
|PER 100G||PER SERVE|
Serves two adults