Preparation:
Soak gelatine in cold water until soft. Combine cream with sugar, milk and vanilla in a saucepan and cook over low heat until almost boiling. Remove from the heat. Squeeze water from gelatine, add getatine to cream mixture and stir until dissolved. Return to heat and bring just to the boil, stirring constantly. Remove from heat and cool slightly. Stir in the Amaretto. Pour into 6 individual 200ml moulds that have been rinsed in cold water, and refrigerate until set. Cut the figs into quartets and brush with Amaretto. Combine sugar and almonds on a plate. Gently press cut side of figs on mixture to coat. Place under a preheated high grill until sugar is caramelised. Unmould panna cotta and serve with figs. Serves 6. Bon Appetit-Exec.Chef Magnus Johansson
Source: Aust Gourmet Traveller Jan'9 |
