Panna cotta tapas

Last updated 10:21 25/10/2012
panna cotta
Meredith Dyer
This is panna cotta with character and crunch.

Relevant offers


Barbecue lamb loin, yoghurt, tabbouleh and chimichurri Broken lemon tart Lemon caramel meringue cake Ginger and sticky date cake Recipe: Bee-sting cake Chocolate, stout and caramel tart Eat like a Crusader Jess Simson's almond fruit crumble Anna Thompson's zucchini fritters Recipe of the month: Roasted hazelnut meringues with white chocolate mousse

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


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.

Ad Feedback


Special offers

Featured Promotions

Sponsored Content