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Almond Pannacotta on a Minestrone of Summer Fruits


  • 750 ml Cream

  • 250 g Vanilla Sugar

  • 5 Vanilla Beans

  • 310 ml Almond Milk

  • 3 ¼ Leaves of Gelatine

  • 1 Egg

  • Strawberry, Orange and Raspberry Coulis

  • Diced Summer Fruits


  • 1.

    To make almond milk, simmer milk and roasted almonds for about ten minutes, pass through a fine sieve and refrigerate.

  • 2.

    Combine almond milk, cream, vanilla beans and sugar. Bring to the boil and add the softened gelatine. Pass through a fine sieve.

  • 3.

    Lightly grease the dariole moulds with almond oil and pour in the prepared mixture and refrigerate.

  • 4.

    To serve, drizzle the assorted coulis onto a deep dished plate, arrange the fruits and de-mould the Pannacotta onto the centre of the plate. Garnish with an almond biscuit and dust with icing sugar.

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