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Almond Pannacotta On A Minestrone Of Summer Fruits

Creamy Almond Pannacotta, with a delicious fruity coulis & a fresh mix of fruit.


  • 750 ml Cream

  • 250 g Vanilla sugar

  • 5 Vanilla Beans

  • 310 ml Almonds MIlk

  • 3.25 leaves Gelatine

  • 1 Egg

  • strawberry orange & Rasberry coulis

  • Diced Summer Fruit


  • 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.

  • 3.

    Bring to the boil and add the softened gelatine.

  • 4.

    Pass through a fine sieve.

  • 5.

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

  • 6.

    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.

  • 7.

    Garnish with an almond biscuit and dust with icing sugar.

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