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.

Strawberry-Rose Cheesecake

For all of its luscious richness, this cake is delightfully light, refreshing, and beautiful. It doesn't hurt anything for our summer days that it's not baked, but chilled for a good long time, so you can make it up to a few days in advance. Top the cheesecake with strawberries and blueberries for a 4th of July beauty.

Ingredients:

1 envelope plain powdered gelatin (such as Knox brand)
½ cup pomegranate juice
1½ cups graham cracker crumbs
4 ounces salted butter (1 stick), melted
1 pound cream cheese (2 8 oz. boxes)
1 cup labneh or plain Greek yogurt
⅔ cup plus 1 teaspoon granulated sugar, divided
½ teaspoon rose water
1 pound strawberries, hulled and coarsely chopped, 

   reserving a few for garnish
⅓ cup sour cream

INSTRUCTIONS
In a small saucepan, slowly sprinkle the gelatin over the pomegranate juice, letting the powder saturate in the juice as you go. Warm the mixture over medium low heat until the gelatin is dissolved, taking care not to bring to a boil. Pour the mixture into a small bowl to cool completely.

Heat the oven to 360°F. In a medium bowl, combine the graham cracker crumbs with the melted butter. Press the damp crumbs evenly into the bottom of a 9-inch spring form pan. The crumbs can be pressed up the sides of the pan partially, or kept along the bottom only. Bake the crust for about 20 minutes, or until it is fragrant and firm. Cool completely.

In the bowl of a food processor, or in a mixer fitted with the whisk attachment, pulse or whisk the cream cheese and labneh with ⅔ cup of the sugar and rose water until they are completely smooth and no lumps remain.

Add the strawberries and pulse or whisk until the berries are fully incorporated into the cheese mixture. Pour in the cooled pomegranate juice mixture and mix just to combine (over-stirring the gelatin can render it less effective). Taste and add more rose water if needed.

Pour the strawberry-cheese mixture into the prepared and cooled graham cracker crust. Chill for at least 8 hours and up to 3 days. 

To remove the cake from the spring form pan, wrap the pan with a kitchen towel that has been rinsed in very warm water and wrung out. Run a sharp knife around the edge of the cake, then open the spring form ring, run a large metal spatula under the crust, and transfer the cake to a serving platter.

Combine the sour cream with a teaspoon of sugar and spread it over the top of the cheesecake. Arrange the reserved whole berries in the center of the cake, and serve cold.