Panna Cotta with Almond Cream / Almond Broth / Blanc Manger
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 6 hrs 45 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 100 g almond (s), peeled
- 6 almond (s), bitter
- 200 ml milk
- 400 ml cream, sweet
- 3 tablespoon sugar
- 2 ½ sheets gelatin
- 1 tablespoon orange blossom water, orange or other fruit liqueur
Print Recipe
Pin Recipe Instructions
- Almond Sulz is a very old dessert, the preparation of which has become rare and has already been regretted by Escoffier and Bocuse. In the variant preferred by King Ludwig II (in the original recipe with significantly more sugar and gelatine), cream is the basic liquid, so that the result is similar to an Italian panna cotta with a fine almond taste. In the case of less substantial recipe variants, milk or even water is used. If you want the whole thing more airy, you can fold in whipped cream as soon as the gelatine starts to set.
- Puree the two types of almonds in the milk with a hand blender or food processor. Bring the cream to the boil, pour in the almond milk and let it stand for half an hour, covered. The liquid must no longer boil! Then squeeze through a fine kitchen towel, heat to sixty degrees, dissolve the sugar and the gelatin previously softened in water, flavor with orange blossom water or fruit liqueur.
- Pour into small, cold-rinsed molds and let set in the refrigerator for a few hours. The specified amount of gelatin is just enough to overturn small molds (60 ml). Use an extra sheet or two of gelatin for a firmer consistency.
- So that the dessert dissolves better, immerse the molds in hot water for a few seconds. Alternatively, you can rub the molds with almond oil beforehand.
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