ALMOND LIQUEUR CARAMEL PANNA COTTA RECIPE
Just when you thought a delicious dessert like Panna Cotta couldn’t get any better… say hello to the booze infused version!
Adding Ambra Almond to this fan favourite will not only warm up your insides for the last of the cool weather, it mixes perfectly with the smooth and sugary Panna Cotta goodness. How can you go wrong?!
Almond Liqueur Caramel
- 500g caster sugar
- 100ml water
- 350ml Ambra Almond Liqueur
- 100ml thickened cream
- 120g honey
- 2 bay leaves, slightly crushed
- 1 vanilla pod, cut in half and scraped
- 1 tsp salt
- 3 gelatine leaves
- 350g mascarpone
- 250ml almond milk
- Sliced almonds, lightly toasted
- To make the caramel sauce, place the sugar and water in a saucepan on a high heat, bring to the boil and continue boiling rapidly until it starts to darken.
- Turn the heat right down and carefully pour in Ambra Almond liqueur.
- Raise the heat and continue to simmer for about 5 minutes. The mixture should then have formed a syrup. Remove from the heat and allow to cool.
- To make the Panna Cotta, place the cream, honey, bay leaves, vanilla and salt into a saucepan over a medium heat and slowly bring to the boil. Once boiled, turn off heat and let it sit for half an hour to let the flavours infuse.
- Once the time is up, place the gelatine to soak in some cold water. While it’s soaking, strain the cream mix into another saucepan and gently warm it again. As soon as your gelatine leaves have softened, whisk them into the warmed cream mix.
- In a separate bowl, whisk together the mascarpone and almond milk.
- Pour the cream mix over the top and whisk everything together until smooth.
- Pour the mix evenly between six small serving bowls and allow to cool to room temperature before wrapping each dish and placing it in the fridge to set. Allow to set overnight.
- To serve, pour caramel into each bowl and then add the Panna Cotta, topped with sliced almonds.