Panna cottas, like all gelatin desserts, offer a blank slate for flavor experimentations. Here I combined two of my favorite things in the world – chocolate and almonds. The chocolate creaminess and boozy almond sweetness tasted divine. This was my first attempt at a chocolate gelatin mold, and am thrilled by limitless chocolate possibilities. Oh the fun I’m going to have!
To make the chocolate amaretto panna cotta, I adapted this recipe from William-Sonoma (I substituted milk for the mascarpone and added amaretto). While most panna cotta recipes call for straight heavy cream, I prefer substituting some of the cream with milk. I find it creates a lighter, silky texture.
The Modern Gelatina 
2 comments
Comments feed for this article
October 9, 2010 at 7:22 pm
M
How much amaretto did you add?
Thanks!
By the way, your blog is amazing and you are very talented!
October 10, 2010 at 1:09 am
Casey_Grim
Thank you very much! I added about 2 tablespoons of amaretto, but you could add more. If adding more amaretto, you may want to reduce the milk. Too much liquid will cause the gelatin to be soft, and thus not hold the shape of the mold.