Need a scrumptious dessert to enhance your mood?
Indulge in our effortlessly elegant Almond Pannacotta recipe topped with a rich and flavorful chocolate sauce with a delicious hint of coffee. Recipe prepared by our executive chef at the Athena Royal Beach Hotel!
1 Cup Whole Blanched Almonds, toasted
2/3 Cup Sugar
1 Sachet Unflavoured Gelatin
2 Cups Whipping Cream
1/2 Cup Milk
1/8 tsp Salt
Sliced Almonds, toasted (optional)
115g Semi-sweet Chocolate, chopped
2/3 Cup Whipping Cream
1/4 Cup Sugar
1 tsp instant Espresso Coffee Powder or Instant Coffee Powder
Place whole almonds in a food processor. Cover and process to make a smooth butter and then set aside.
In a medium saucepan, stir sugar and gelatin together. Add cream. Cook and stir over medium heat until the gelatin is dissolved. Remove from heat and stir in almond butter, milk, and salt.
Pour into six 170g individual moulds, ramekins, or custard cups. Cover and chill for 6 to 24 hours or until set.
Just before you are ready to serve the panna cotta, make the Mocha Sauce
Place the chocolate in a small saucepan and stir over low heat until melted. Stir in the whipping cream, sugar and instant espresso coffee powder or instant coffee powder. Place on the cooker and stir over medium-low heat for about 3 minutes or just until it bubbles around the edges. Serve warm.
Using a knife, loosen Panna Cotta’s from the sides of the dishes and invert onto six dessert plates. Spoon or drizzle some of the Mocha Sauce around panna cotta. Serve with remaining sauce and if desired, garnish with sliced almonds.
Prep Time: 20 minutes
Chill Time: 6-24 Hours