Almond Panna Cotta with Berry Sauce
by Editorial Staff
Almond panna cotta (panna cotta) is prepared on the basis of milk and natural yogurt, panna cotta is served with berry sauce.
Ingredients
- Milk – 1 glass
- Natural Greek yogurt – 1 glass
- Cranberry or pomegranate juice – 1/3 cup
- Almond extract – 0.5 teaspoon
- Sugar – 4 tbsp
- Gelatin – 1.5 teaspoon.
- Corn starch – 1 teaspoon
- Mandarins – 4 pcs.
- Pitted dried cherries – 2 tbsp
Directions
- On a baking sheet, place 4 heat-resistant tins with a volume of 180 grams. Set aside.
- In a small saucepan, mix 3 tablespoons of sugar and gelatin, pour over the milk, put on medium heat, and cook, stirring occasionally, until the gelatin dissolves (no need to boil).
- Remove the saucepan from the stove, add 0.25 teaspoon of almond extract into it, stir.
- Pour this mixture into prepared molds, cover, and place in the refrigerator for 6-24 hours, until solidification.
- Prepare the sauce. In a saucepan, mix 1 tablespoon of sugar with starch, add pomegranate or cranberry juice, put on medium heat, and cook, stirring occasionally, until the first bubbles thicken and appear on the surface. Remove the saucepan from the stove.
- Remove the film from the tangerine slices. Add tangerine slices, dried cherries, and 0.25 teaspoon of almond extract into a saucepan with sauce, stir, cool.
- Before serving, take the molds out of the refrigerator, lower the bottom into hot water for 10 seconds, hold a knife between the dessert and the sides of the mold, and then cover each panna cotta with a serving plate and, holding it, turn the dessert over, remove the mold – the panna cotta will remain on the plate.
- Serve almond panna cotta with berry sauce.
Enjoy your meal!
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