Chocolate Coated Almond Panna Cotta,

Almond – Panna Cotta

1. Toast the almonds in a pan without fat. Allow to cool a little and scrape out the vanilla pod. Put the cream, milk, vanilla pulp and pod, sugar and almonds in a saucepan and bring to the boil briefly. Simmer gently for 5 minutes. Remove from heat and let steep for another 15 minutes.
2. Soak gelatine in cold water. Remove the vanilla pod. Pour almond milk through a sieve. Briefly heat the milk again. Squeeze out the gelatine well and dissolve it in the milk. Allow to cool and fill into the prepared muffin molds or into cold-rinsed silicone or other molds and refrigerate for 3 hours

in a chocolate coating

1. Place the muffin cases in the muffin tray and chill for 10 minutes. Melt the chocolate over a water bath that is not too hot. Brush the insides of the muffin molds with chocolate and put them back into the muffin mold. Chill to set.
2. 4th little tip: don’t use a silicone mold like me … 😉

Saffron – Pear – Mousse

1. Quarter, peel and core the pears and cut into wedges. Put the wine, honey, cinnamon stick, star anise, cloves and saffron in a saucepan. Place the pear wedges in the liquid. Bring to the boil briefly, simmer for 2 minutes on a low heat.
2. Remove from heat and let cool in the liquid. Remove spices. Remove the pears and let them drain. Catch the brew.
3. Put a few slices of pear aside as decoration. Soak gelatin in cold water. Finely puree the remaining pears with the pear stock. Squeeze out the gelatine well and dissolve it. Stir into the pear puree.
4. Whip the cream with the cream stabilizer and vanilla sugar until stiff. When the mixture starts to gel, fold in carefully. Cover and chill in a bowl for approx. 2 hours.

and almond crackers

1. Mix the butter with the sugar, flavor and the pear stock (or orange juice). Add the flour and almonds and knead into a smooth dough.
2. Line the baking sheet with parchment paper. Shape the dough into small balls and place on the baking sheet. Leave a little space. Bake in the oven at 160 degrees for 5 to 10 minutes until golden brown. Cut out motifs from the still warm crackers with cookie cutters.

Serving

1. Sprinkle the plate with powdered sugar. Carefully remove the panna cotta from the molds. Peel off the mousse with a damp spoon.
2. Arrange the panna cotta and mousse on the plates with the pear wedges and the almond crackers. Garnish with brittle and chopped pistachios.

Personal

1. I wish everyone a peaceful 4th Advent and wonderful Christmas holidays. At the same time, I would like to thank everyone for the always nice reviews and lovely comments … Thank you 😉