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Frangelico Pannacotta with Cinnamon Candied Almonds

Anisa Sabet

This Frangelico pannacotta with cinnamon candied almonds is an easy dinner party dessert that is sure to impress your guests.

Creamy vanilla pannacotta spiked with hazelnut liquor and topped with sweet and sticky cinnamon candied almonds – your dinner guests will be in heaven!

Frangelico Pannacotta with Cinnamon Candied Almonds Anisa Sabet The Macadames_3

What you need

  • Small saucepan x 2
  • Baking tray lined with baking paper
  • Medium saucepan
  • Small bowl

Ingredients (makes 4 serves)

For the cinnamon candied almonds

  • 40ml water
  • 1/3 cup caster sugar
  • 1/2 teaspoon ground cinnamon
  • 2/3 cup raw almonds

For the pannacotta (makes 6 small ramekins)

  • 300ml thickened cream
  • 200ml milk
  • 1 vanilla bean, split, seeds scraped
  • 1/2 lime, zested
  • 10g powdered gelatine
  • 1/4 cup caster sugar
  • 50ml Frangelico

Frangelico Pannacotta with Cinnamon Candied Almonds Anisa Sabet The Macadames_4

Method

  1. To candy the almonds:In the saucepan, bring the water, sugar and cinnamon to the boil then add the almonds. Cook on a high heat until the water has evaporated and there is only a syrup leftover. Pour the almonds onto the prepared baking tray and separate using a fork, then allow to cool. When cooled, roughly chop.
  1. To make the pannacotta: Place cream, milk and vanilla pod and seeds in a saucepan bringing just below boiling point, then remove from heat, add the lime zest and stand for 15 minutes to infuse.
  1. Place 2 tablespoons of boiling water in the small heatproof bowl. Sprinkle over Bring a small saucepan of water to boil. Remove from heat. Sit the bowl of gelatine in the water and stir until dissolved. Cool slightly, set aside.
  1. Discard bean from cream mixture. Add sugar and return to a low heat. Cook, stirring, for 5 minutes, or until sugar dissolves. Stir through the softened gelatine and  Strain and pour into six of your chosen ramekins. Cover with plastic wrap and chill overnight until set.

To serve 

Frangelico Pannacotta with Cinnamon Candied Almonds Anisa Sabet The Macadames_2

Serve pannacottas chilled and topped with cinnamon candied almonds.

Storage 

Pannacotta will keep in an airtight container in the fridge for up to 3 days.

For more recipes, check out Canberra based food and recipe blog, The Macadames.

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Anisa Sabet

Anisa is a Canberra based food and recipe blogger, budding food photographer and stylist, mum to a gorgeous baby girl and a serious coffee addict. Among other things, she loves getting outdoors, reading, entertaining friends, the snow, good wine, travelling and going to the movies. Most days, you can find her in her fav Canberra haunts, in the kitchen or behind the lens.

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