A long, luxurious and decidedly sophisticated lunch with the HerCanberra team is on the cards….
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!
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
- 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.
- 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.
- 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.
- 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.
Serve pannacottas chilled and topped with cinnamon candied almonds.
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.