white chocolate espresso panna cotta with gluten almond cookie crunch
 
Prep time
Cook time
Total time
 
This white chocolate panna cotta is smooth silk and perfect for any occasion. It's sweetened with white chocolate, the blood orange gelee adds a touch of citrusy flavor and the amaretti cookies add a great crunch.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 4-6
Ingredients
  • White Chocolate Panna Cotta
  • 1 pint or 16 oz or 2 cups heavy cream
  • ½ cup milk
  • 1 cup white chocolate roughly chopped or chips
  • ¼ cup caster sugar
  • 3 sheets 6 gms – 0.2 oz. of gelatine or 2 tsp of gelatine powder
  • 2 tbsp baileys irish cream or coconut rum
  • ½ vanilla bean, the beans scraped off
Blood Orange gelee
  • 1 cup blood orange juice
  • 1 tsp gelatine or 1 sheet of gelatine
For the amaretti cookies (small-batch recipe):
  • 6 tablespoons granulated sugar, plus more for dusting
  • 13 tablespoons plus 1 teaspoon almond flour
  • 1 egg white
  • ½ teaspoon almond extract
for garnish
  • pearls
  • cookies
Instructions
  1. Put the gelatine sheets in ½ cup of water or gelatin powder in a bowl with little cold milk for 10 minutes or until soft.
  2. Put the cream, milk and sugar in a pot and cook it on a slow fire until the mixture boils.
  3. Remove from the fire and add the chopped chocolate. Mix well until melted.
  4. Now squeeze the excess water from the gelatine sheets and add them to the hot chocolate cream. Mix well until completely incorporated. Add the baileys irish cream and vanilla bean and bring it to a simmer stirring continuously for about 3 minutes. Turn off the heat.
  5. Let it come to room temperature, and every couple of minutes keep mixing so it doesn't set. Pour into the glasses you want to serve in. And refrigerate it overnight or 4 hours minimum
The Orange Gelee
  1. Add the blood orange juice and gelatin and bring the mixture to a simmer. The gelatin should be completely dissolved. Turn down the heat. Let it cool for a bit.
  2. Pour it over completely chilled and set panna cotta. Make sure to pour it gently on top. Now refrigerate it for another 2 hours.
Amaretti Cookies
  1. To make the amaretti cookies:
  2. Preheat the oven to 350F and line a baking sheet with parchment paper.
  3. Place the granulated sugar in a food processor and process on high until for about 30 seconds to make the texture more fine.
  4. Add in the almond flour and pulse to combine.
  5. Add in the egg white and almond extracts and pulse until a smooth dough forms.
  6. Scoop teaspoons of the dough onto the lined baking sheet and dust with more sugar. Bake for 25-30 minutes or until the cookies have turned light brown. Turn off the heat, leaving the cookies to cool and crisp up in the oven for an additional 2 hours.
Serve chilled with any garnish you like, and with the cookies on the side.
Recipe by Food Fashion Party at https://www.foodfashionparty.com/2018/02/05/white-chocolate-panna-cotta/