Panna cotta tapas

MIKE DAVIES, THE MONDAY ROOM
Last updated 10:21 25/10/2012
panna cotta
Meredith Dyer
This is panna cotta with character and crunch.

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Chef's tip: To turn out panna cotta, place moulds in a shallow bath of hot water to loosen, remove and return to the fridge.

Ingredients (makes about 14 portions)

¼ cup sugar
500ml cream
¼ cup liquid honey
⅓ cup ground almonds
3 tsp gelatine
6 tsp water

Hazelnut and pistachio praline
30g roasted hazelnuts
30g pistachios
1½ cups sugar
¾ cup water

Method

Lightly bake ground almonds in an 160˚C oven, without colouring them (about five minutes). Dissolve gelatine in warm water.
In a large saucepan, combine sugar, cream and honey, and bring to a simmer. Add the almonds, and then the dissolved gelatine. Mix thoroughly.
Pour the mixture into greased mini-muffin trays or small moulds, and chill to set.

To make hazelnut and pistachio praline: Roughly chop the nuts and lay out on a tray. In a saucepan, dissolve sugar in the water. Boil without stirring until it turns a golden brown colour. Pour liquid evenly over nuts, and chill. Chop roughly and use to garnish the panna cotta.

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