Ingredients with Measurements:
- 2 cups heavy cream
- 1/2 cup granulated sugar
- 1 vanilla bean, split and scraped
- 2 teaspoons powdered gelatin
- 1/4 cup cold water
- 1/2 cup calisson paste
- 1/4 cup sliced almonds, toasted
Special equipment needed:
- 6 ramekins or small glasses
- Whisk
- Saucepan
- Mixing bowl
- Measuring cups and spoons
- Blender or food processor
Step-by-step instructions:
1. In a saucepan, combine heavy cream, sugar, and vanilla bean. Heat over medium heat, stirring occasionally, until sugar is dissolved and mixture is hot but not boiling.
2. In a small bowl, sprinkle gelatin over cold water and let it sit for 5 minutes to bloom.
3. Remove vanilla bean from the cream mixture and whisk in calisson paste until smooth.
4. Heat the cream mixture again until hot but not boiling, then remove from heat and whisk in the bloomed gelatin until fully dissolved.
5. Pour the mixture through a fine-mesh strainer into a mixing bowl.
6. Divide the mixture evenly among the ramekins or glasses. Chill in the refrigerator for at least 4 hours or until set.
7. To serve, run a knife around the edge of each panna cotta and invert onto a plate.
8. Garnish with toasted sliced almonds and serve.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Chilling time: 4 hours
Temperature:
Refrigerate until set.
Serving size:
6 servings
Nutritional information:
Calories per serving: 420
Fat per serving: 34g
Carbohydrates per serving: 25g
Protein per serving: 5g
Substitutions for ingredients:
- Heavy cream: Half-and-half or whole milk can be substituted for heavy cream, but the texture will be less rich and creamy.
- Granulated sugar: Honey, maple syrup, or agave nectar can be used instead of granulated sugar.
- Vanilla bean: Vanilla extract can be used instead of a vanilla bean.
- Calisson paste: Almond paste or marzipan can be used instead of calisson paste.
Variations:
- Chocolate Calisson Panna Cotta: Add 1/2 cup of chopped dark chocolate to the cream mixture before whisking in the calisson paste.
- Orange Calisson Panna Cotta: Add 1 tablespoon of orange zest to the cream mixture before heating.
- Raspberry Calisson Panna Cotta: Top each panna cotta with fresh raspberries before serving.
Tips and tricks:
- Make sure to bloom the gelatin properly to ensure a smooth and creamy texture.
- Use a fine-mesh strainer to remove any lumps or clumps from the cream mixture before pouring into the ramekins or glasses.
- Toast the sliced almonds in a dry skillet over medium heat until golden brown and fragrant.
Storage instructions:
Store leftover panna cotta in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Panna cotta should not be reheated as it will lose its texture and become runny.
Presentation ideas:
Serve the panna cotta on a decorative plate or platter with a sprig of fresh mint or a dusting of powdered sugar.
Garnishes:
Toasted sliced almonds, fresh berries, whipped cream, or a drizzle of caramel sauce.
Pairings:
Serve with a glass of sparkling wine or a cup of espresso.
Suggested side dishes:
Fresh fruit salad, shortbread cookies, or biscotti.
Troubleshooting advice:
- If the panna cotta doesn't set properly, try adding more gelatin next time.
- If the panna cotta is too firm, try reducing the amount of gelatin next time.
Food safety advice:
Make sure to use fresh ingredients and store the panna cotta properly in the refrigerator.
Food history:
Calisson is a traditional French candy made with ground almonds, candied fruit, and sugar. It originated in the town of Aix-en-Provence in the 15th century.
Flavor profiles:
Creamy, sweet, and nutty with a hint of vanilla.
Serving suggestions:
Serve as a dessert after a meal or as a sweet treat with coffee or tea.
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Region: French