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1
Lightly coat 12 four-ounce ramekins with canola oil, or locate an appropriate silicon baking mold.
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2
In a small sauce pot, combine 2 cups milk and the agar agar, whisk and allow to bloom for 5 minutes.
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3
Add the remaining 1 cup of milk and the heavy cream to the sauce pot, and bring to just below a simmer about 170-175u00b0F. Remove from the heat and allow to cool to about room temperature.
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4
Meanwhile, in a food processor, combine the avocados, lemon juice and salt, and puree until very smooth.
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5
Add the milk, cream and agar mixture to the food processor and continue to puree until very smooth. Pass through a fine mesh strainer for best results.
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6
Transfer the avocado puree to an easier-to-pour container and pour the puree into each of the 12 ramekins or molds.
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7
Cover each ramekin with foodservice wrap, ensuring to make contact with the puree to prevent browning of the puree.
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8
Refrigerate until they have reached an internal temperature of 40u00b0F or less
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9
Preheat a non-stick pan on medium-high heat, and add the sliced cherries and a pinch of salt.
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10
Once the cherries have been lightly sauteed, add in the amaretto, and the lemon juice and continue to saute. (Not flambe.)
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11
Finally, add in the water and the sugar and turn the heat down to medium-low.
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12
Allow the sauce to simmer and thicken, stirring occasionally to prevent burning.
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13
Remove from the heat, transfer to a small bowl, and chill until you are ready to plate the dessert.
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14
To plate: Invert the delicate panna cotta, top with the cherry amaretto compote, and roasted marcona almonds.
