Bitter Almond Panna Cotta Recipe - whipping cream

Method

• * Note: No stores regularly stock bitter almonds but they can be ordered from Apricot Power (www.apricotpower.com).
• Using your fingers, lightly coat 5 (5-oz) ramekins with oil.
• Combine the cream, lowfat milk and sugar in a saucepan and cook over medium heat for 5 min.
• Add in the almonds, whisk to combine and set aside.
• Allow the almonds to infuse for 2 hrs.
• If using extract, heat the cream, lowfat milk and sugar, whisk to combine and then remove from the heat.
• When cold, add in the almond extract.
• Place the gelatin in a large stainless steel mixing bowl.
• Pour the water over the gelatin, adding more water if necessary to moisten all the gelatin.
• Place the mixing bowl over a saucepan of barely simmering water and heat till the gelatin melts, about 30 seconds.
• Don't stir the gelatin, as it will scald on the sides of the mixing bowl.
• Turn off the heat and keep the gelatin hot.
• Bring the almond mix to a boil, pour over the gelatin and whisk to combine.
• Strain the mix through a fine mesh stainless steel strainer to remove the bitter almonds, if you used them.
• Ladle the mix into the prepared ramekins and chill for 6 to 8 hrs.
• To unmold the panna cotta, dip the bottoms in simmering water for a few seconds and invert onto a plate.
• This recipe yields 5 servings.