Roasted Almond Panna Cotta With Rhubarb And Amaretti

Roasted Almond Panna Cotta

With Rhubarb And Amaretti

Darkly roasted almonds give a deep flavor to these small servings of panna cotta. Rhubarb adds a splash of color and tangy sweetness, while crushed amaretti cookies deliver a nutty crunch. Make sure to save the almonds after you’ve strained them out—they’re excellent on oatmeal or cereal.

Ingredients:

1/3 cup (80 mL) raw almonds

1 1/2 cups (375 mL) heavy cream

1 1/2 cups (375 mL) whole milk

3 tbsp (45 mL) cold water2 tsp (10 mL) powdered gelatin

1/3 cup + 1/2 cup (80 mL + 125 mL) sugar, divided

1/4 tsp (1 mL) Diamond Crystal kosher salt or 1/8 tsp (0.5 mL) fine 

   sea salt

1 lb (455 g) rhubarb, ideally thin red stalks

1/3 cup (80 mL) sweet red vermouth

5 small Italian amaretti cookies

Directions:

Preheat oven to 350°F (177°C).

Place almonds on a baking sheet. Bake until darkly roasted, 15 to 17 minutes. When cool enough to handle, coarsely chop.

Place almonds, cream and milk in a medium pot over medium-high heat. (Watch carefully so it doesn’t boil over.) When it just starts to boil, remove from heat and let steep until liquid is well flavoured with almonds, about 1 hour. (You can also cover and place in the fridge for a few hours.)

Pour water in a small bowl and sprinkle gelatin overtop.  Let stand for 5 minutes to hydrate.

Rewarm cream mixture slightly then strain into a clean pot, saving almonds for another use. Add 1/3 cup (80 mL) sugar and the salt. Place over medium heat, stirring to dissolve. When it comes to a boil, remove from heat and stir in gelatin mixture until dissolved. Transfer to a spouted measuring pitcher. Place base of pitcher in a bowl of ice water, and stir mixture occasionally until it feels cool to touch.

Divide cream mixture between six 1/2-cup (125-mL) jars or ramekins. Cover loosely with plastic wrap and refrigerate until set, about 5 hours or up to 3 days.

Preheat oven to 450°F (232°C).

Cut rhubarb into 1/2-inch (1-cm) lengths and place in an 8-inch- (20-cm-) square Pyrex baking dish. Add remaining 1/2 cup (125 mL) sugar and vermouth, tossing to coat. Spread rhubarb into a single layer so it roasts evenly.

Bake until liquid has mostly evaporated and rhubarb is soft, 25 to 30 minutes. Remove from oven and cool completely.

To serve, divide rhubarb between jars of panna cotta and crumble amaretti overtop.  Serves 6  Serve with a Marsala Wine.