Almond panna cotta with roasted pineapple
PUBLISHED: 10:07 09 January 2017 | UPDATED: 10:07 09 January 2017
SG4 Brasserie at Needham House Hotel shares their recipe for this delicious almond panna cotta with roasted pineapple
300g flaked almonds
1l double cream
300g caster sugar
6 gelatine leaves
Spread the almonds on a baking tray and toast in the oven at 180C for about 5-6 minutes until golden brown.
While the almonds are toasting, pour the milk into a pan and add the cream and sugar. Bring to the boil, then remove from the heat.
Once the almonds are ready add them to the milk-cream mix and cover with clingfilm for about 10 minutes to infuse.
Soak the gelatine in cold water until softened. Cnce the cream mix has rested for 10 minutes bring back to the boil. Squeeze out the gelatine and add to the hot cream mix, them remove from the heat, Pour the mix into a blender and process for one minute at a slow speed, then pass though a fine sieve and pour into pudding moulds. Allow to set for 3-4 hours.
Serve with slices of fresh or roasted pineapple.
Recipe by SG4 Brasserie, Needham House Hotel, Blakemore End Road, Little Wymondley SG4 7JJ