Panna Cotta al Limone e Mandorla
Discover this exquisite Italian Panna Cotta recipe infused with the fragrant flavors of zesty lemon and sweet almond. Learn how to make this indulgent vegetarian dessert and impress your guests with its delicate balance of acidity and sweetness.
Allergens
Dairy, Nuts
Ingredients
- 2 cups heavy cream, 1/2 cup granulated sugar, 2 tablespoons lemon zest, 1/4 cup freshly squeezed lemon juice, 1/2 teaspoon almond extract, 2 teaspoons unflavored gelatin powder, 1/4 cup cold water, 1/4 cup chopped toasted almonds
Instructions
- In a saucepan, combine the cream, sugar, and lemon zest. Heat gently until the sugar dissolves. In a separate bowl, whisk together the gelatin and cold water. Slowly add this mixture into the warm cream mixture while continuously stirring. Remove from heat and let it cool slightly. Add in the lemon juice and almond extract, then pour the mixture through a fine mesh sieve into a large bowl. Cover and refrigerate until it sets, about 4 hours.
Chef’s Insight
The delicate balance of acidity from the lemon and sweetness from the almond creates a unique flavor profile that will surely impress your guests.
Notes
For an extra touch of elegance, serve the Panna Cotta in individual ramekins or dessert glasses.