Italian gourmet almond, fig, pistachio and sesame cookies baked and shipped from our bakery in Italy to you; all natural, fresh, and baked to order. Great Italian recipes!
What's New?   Our Italian cookies   Order your Italian cookies!   People are talking!   Try our almonds   Take a tour of our Italian bakery   Italian and Sicilian recipes   Shipping   Adriana's customer service   Italian resources
For Italian and Sicilian recipes and the latest holiday specials, subscribe to the CookiesFromItaly.com newsletter:
Subscribe Unsubscribe

Recommended

 
 
 
 
 
 
 
 
Recipe Feeds
 
Follow Adriana on FB:
adriana's italian and sicilian recipes
Cherry and Almond Panna Cotta
Cherry and Almond Panna Cotta
(Panna Cotta con Ciliegi e Mandorle)
 
 
Ingredients:

1 cup whole milk, divided
2 and 1/4 teaspoons unflavored gelatin (from about 2 envelopes)
3 cups heavy whipping cream
10 tablespoons sugar, divided
1 teaspoon almond extract
1/2 teaspoon vanilla extract
1/2 cup sliced almonds
1 pound fresh cherries, pitted, halved
1 tablespoon almond liqueur (optional)

Directions:

Pour 1/4 cup milk into small microwave-safe bowl.

Sprinkle gelatin over.

Stir to blend.

Let stand 5 minutes to soften gelatin.

Heat cream, 5 tablespoons sugar, and remaining 3/4 cup milk in small saucepan over medium heat just until bubbles begin to form around edge of pan, stirring to dissolve sugar.

Stir in almond extract and vanilla extract.

Heat gelatin mixture in microwave on low power until gelatin dissolves, stirring every 15 seconds for about 45 seconds.

Stir gelatin mixture into warm milk mixture.

Let stand 20 minutes, stirring every 5 minutes.

Divide mixture among eight 3/4-cup glasses or compote dishes.

Cover each with plastic.

Chill until set, about 4 hours.

Stir almonds and 1 tablespoon sugar in small nonstick skillet over medium-high heat until nuts are toasted and sugar melts and coats nuts, stirring constantly, about 2 minutes.

Transfer candied almonds to plate to cool, stirring occasionally.

Place cherries, almond liqueur (if using), and remaining 4 tablespoons sugar in medium bowl.

Toss to coat.

Let stand until sugar dissolves and juices form, stirring occasionally, about 20 minutes.

Divide cherries with juices among glasses.

Sprinkle candied almonds over and serve. Serves 6-8.

That's it!
Subscribe to the CookiesFromItaly.com
Free Newsletter!
 
The weekly newsletter provides hard to find Sicilian and Italian recipes, holiday specials, the latest updates on our company, special "members only" offers and much more.
 
Read Adriana's Back Issues.
Fill in the form to 
subscribe to the newsletter:
Your E-mail address:
Subscribe Unsubscribe
Please check your e-mail address and make sure it is correct.
Print this recipe!  Send this recipe to a friend!
 
recipes
"Updated weekly!"
 
bullet

Antipasti

bullet

Beef

bullet

Bread

bullet

Desserts

bullet

Egg

bullet

Lamb

bullet

Pasta

bullet

Polenta

bullet

Pork

bullet

Poultry

bullet

Rabbit

bullet

Risotto

bullet

Salads

bullet

Sauces

bullet

Seafoods

bullet

Soups

bullet

Vegetables

Need More Recipes?
Sign up for more recipes from our Italian affiliates:
Oregano From Italy