Dessert Stefano Faita

Almond Panna Cotta with Chocolate Sauce

By In The Kitchen With Stefano Faita

Yield: 4 servings



Panna Cotta
1 (1/4-ounce) package powdered gelatin (1 tbsp.)
2 cups whipping cream (35%)
3 tbsp. sugar
2 tbsp. amaretto liqueur
1/2 vanilla bean

Fudgy Chocolate Sauce
1 cup sugar
1 cup cocoa powder
Pinch salt
1 1/4 cup water
2 tbsp. corn syrup
1 tsp. vanilla
2 tbsp. amaretto liqueur (optional)

Candied Almonds
1 cup sliced almonds
2 tbsp. brown sugar
2 tbsp. honey
2 tbsp. unsalted butter
Pinch sea salt


Panna Cotta
Sprinkle gelatin over 1/4 cup of the cream. Let stand for 5 minutes to bloom. Set aside.

Meanwhile, add remaining 1 3/4 cups cream, sugar and amaretto to saucepan. Split vanilla bean in half lengthwise and remove seeds by scraping with paring knife. Add vanilla seeds and pod to cream mixture. Heat cream mixture over medium heat. When the sugar dissolves and the mixture just starts to simmer remove from heat.

Stir in bloomed gelatin. Pass mixture through a fine mesh strainer over a large measuring cup. Pour evenly into 4 (6-ounce) ramekins or small serving dishes. Refrigerate until set, about 4 to 6 hours.

To serve, loosen panna cotta with small paring knife or dip bottom of ramekin in hot water. Invert each panna cotta onto a dessert plate. Finish plate with Candied Almonds and a little Fudgy Chocolate Sauce. (You’ll have extra chocolate sauce.)


Fudgy Chocolate Sauce
Mix sugar, cocoa and salt in large saucepan. Whisk to combine. Whisk in water. Add corn syrup.

Bring to a boil over medium heat, whisking until sugar and cocoa have dissolved. Cook, stirring frequently until mixture thickens, about 10 to 15 minutes. Stir in vanilla and amaretto. Note: The sauce will thicken further as it cools, thin with water, if needed. Store in the fridge for up to 2 weeks. Serve warm, if desired. (Makes 3 to 3 1/4 cups.)


Candied Almonds
Preheat oven to 400 degrees F. Line baking sheet with parchment.

Combine almonds, brown sugar, honey and butter in a bowl. Stir well. Spread evenly on baking sheet. Bake, stirring halfway through the cook time, until golden brown and caramelized, about 8 to 10 minutes. Cool before serving.