John Myers
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Nougat Panacotta with Amertini Crumble and Almond Foam
The perfect nougat panacotta with amertini crumble and almond foam recipe with a picture and simple step-by-step instructions.
For the canache
- 100 g Cream
- 40 g Dark chocolate
For the panna cotta
- 0,5 l Cream
- 60 g Sugar
- 3 Pc. Gelatin sheet
- 170 g Nougat
For the almond foam
- 350 g Cream
- 50 g Marzipan
- 50 g Sugar
- 0,5 piece Vanilla pod
- 25 g Chocolate white
- 40 ml Amaretto
For decoration
- 100 g Amarettini almond biscuits
- 1 bunch Honey cress
- Put 0.5 l of cream in a saucepan and heat. Open the vanilla stick and scrape it out with the tip of a knife. Stir in the nougat. Then put the gelatine in cold water, squeeze it out well and add it to the cream.
- Stir everything really well and then take it off the hob and pour it into glasses. Then fill the canache over it and put everything in the cold for two hours.
- Mix a good handful of amarettinis in a blender. Then heat 350 g cream, 50 g marzipan, 50 g sugar, ½ vanilla pod, 25 g white chocolate and 40 ml amaretto in a saucepan, then strain through a fine sieve. Then put in a siphon.
- When the panna cotta is firm, it can be served on a plate. Trap three dashes of almond foam and one leaf each of honey cress and amarena cherries. Finally, the crunched amarettinis – and the dessert is ready.
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