Panna Cotta All’ Amaretto

1. 1

   Pour 1/4 cup of milk into a shallow bowl. Sprinkle a scant 2 1/2 teaspoons gelatin over milk and let it soften for five minutes. Be sure all the gelatin comes in contact with the milk - otherwise it will not soften properly.

2. 2

   Pour cream, remaining 1 cup milk and sugar into a medium saucepan. Stir to combine. Over medium flame, heat to scalding. Do not let the mixture boil.

3. 3

   Remove from heat and add softened gelatin, stirring to combine thoroughly. Continue stirring until gelatin has dissolved. The mixture should be quite smooth.

4. 4

   Strain mixture through a sieve into a clean bowl. Add Amaretto and extracts and combine thoroughly.

5. 5

   Set the bowl over an ice bath. Stir frequently to promote even cooling. Continue stirring until mixture develops the consistency of high-fat heavy cream.

6. 6

   Pour the mixture into serving glasses. Cover with plastic and refrigerate 2 hours or overnight.

7. 7

   Garnish with bittersweet chocolate curls for service.

8. 8

   A note: After pouring it into the serving glasses, I like to cool the Panna Cotta on the countertop until it thickens somewhat. That way when I move it from my counter to the refrigerator, it does not shift in the serving glass and I get a perfectly even line of Panna Cotta in the glass. Don't let it thicken too much, or you will not achieve a smooth surface.

* Per serving · 4 servings · Values may vary.

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