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Almond Panna Cotta with Mocha Sauce
🇧🇷Brazil
•View in original language
(Português)
25 min(s)
06 servings
Gabriela Barbosa
@gabrielabsantos- Ingredients
- Recipe
- whole blanched almonds, toasted1 cup
- sugar1 cup
- unflavored gelatin envelope1 unit(s)
- sour cream2 cup
- milk1/2 cup
- salt1 teaspoon
- 📍Mocha Sauce. l
- chopped semisweet or semisweet chocolate4 ounce (oz)
- sour cream1 can(s)
- sugar1/4 cup
- Instant Espresso Powder1 teaspoon
- Place whole almonds in a food processor. Cover and process to make smooth butter; left it aside.
- In a medium saucepan, combine the sugar and gelatin. Add the cream.
- Cook and stir over medium heat until the gelatin is dissolved. Remove from fire.
- Add the almond butter, milk and salt.
- Pour into six individual 6-ounce molds, ramekins or cream cups.
- Cover and refrigerate for 6 to 24 hours or until hardened.
- 📍 Mocha Sauce In a small saucepan, cook and stir the chopped semisweet or semisweet chocolate over low heat until melted.
- Mix the cream, sugar and instant espresso powder or instant coffee crystals.
- Cook and stir over medium-low heat for about 3 minutes or just until bubbly on the rim. Serve it hot.
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