Amaretto Vanilla Panna Cotta Cups

Amaretto Vanilla Panna Cotta Cups 🍋🥄 Silky vanilla cream, a gentle almond note, and sharp raspberry-lemon coulis in small make-ahead dessert cups. This is a simple chilled pudding with a restaurant feel: soft-set, spoonable, fresh on top, and finished with toasted almond crunch. ✨ Yield: 4 small cups Time: 20 minutes active, plus at least 4 hours chilling Ingredients 🛒 For the panna cotta: - 300 ml double cream or heavy cream - 200 ml whole milk - 55 g caster sugar, or 3 tbsp mild honey - 1 vanilla bean, split and scraped, or 2 tsp vanilla extract - 1/4 tsp almond extract, or 1 tbsp amaretto if serving adults - 2 1/2 tsp powdered gelatin, or enough leaf gelatin to softly set 500 ml liquid - 3 tbsp cold water, for blooming powdered gelatin - Pinch of fine salt For the raspberry-lemon coulis: - 220 g raspberries, fresh or frozen - 2 tbsp honey or caster sugar, plus more to taste - 1 tbsp lemon juice - 1 tsp finely grated lemon zest - 1-2 tbsp water, only if needed To finish: - 25 g toasted flaked almonds - Extra lemon zest - Mint leaves - Optional: a few fresh raspberries Method 👇 1. Bloom the gelatin. Put the powdered gelatin in a small bowl with 3 tbsp cold water. Leave it for 5 minutes until it swells and looks spongy. If using leaf gelatin, soak it in cold water until soft, then squeeze out the excess water before adding it to the warm cream. 2. Warm the cream base. Add cream, milk, sugar or honey, vanilla, almond extract or amaretto, and salt to a small saucepan. Warm over medium-low heat, stirring, until the sugar dissolves and the mixture is steaming. Do not boil it, because boiling can make the set feel heavier. 3. Dissolve the gelatin. Take the pan off the heat. Stir in the bloomed gelatin until completely dissolved. The mixture should look smooth with no grains or streaks. 4. Pour and chill. Divide the cream mixture between 4 small glasses or jars. Cool for 15 minutes at room temperature, then cover and chill for at least 4 hours, or overnight, until softly set. The texture should wobble gently when moved. 5. Make the coulis. Simmer raspberries, honey or sugar, lemon juice, lemon zest and a splash of water for 4-6 minutes until the berries collapse and the sauce turns glossy. Mash lightly with a spoon. For a smoother finish, press through a sieve; for a more rustic finish, leave the seeds and fruit texture. 6. Cool and finish. Cool the coulis completely before spooning it over the chilled panna cotta. Finish with toasted almonds, extra lemon zest, mint, and a few fresh raspberries if you like. Serving notes 🌿 - Best served cold, straight from the fridge. - Make the panna cotta 1 day ahead and keep covered. - Add the coulis up to a few hours ahead, but add almonds and mint just before serving so they stay crisp and fresh. - If you prefer no alcohol, use almond extract instead of amaretto. Save this for an easy dessert that tastes creamy, bright and a little special. ✨ Tasteloom.club - easy recipes for everyday cravings