Toasted almond pannacotta with jelly of Gaillac doux

Name: Toasted almond pannacotta with jelly of Gaillac doux
Yield: Makes 4
Cuisine: French
Ingredients: 175 ml milk; a squeeze of lemon; 225 ml double cream; 2 tbsp sugar; 1½ gelatine leaves; 2½ tbsp sugar; 250 ml Gaillac doux or other sweet white or rosé wine; 3 gelatine leaves; 40 g whole or flaked almonds; a splash of Armagnac

Preparation info

Makes
4

Difficulty
Easy

Appears in

A Table in the Tarn

By Orlando Murrin

Published 2008

About

Understated elegance sums up this light, trembling, just-set cream, one of the most popular of Raynaudes desserts. Not essential, but we adorn it with cubes of a simple jelly made from the local dessert wine, Gaillac doux.

Ingredients

40 g whole or flaked almonds
175 ml milk
225

Europe
France
Dessert
Microwave
Mediterranean

Method

Toast the almonds lightly, chop and put in a saucepan with the milk, half the cream, the sugar and a pinch of salt, and bring to a simmer. Leave for about 10 minutes.

Soak the gelatine briefly in cold water, then squeeze with your hand and whisk into the still-hot milk till completely dissolved. Add the remaining cream. Pour into 4 small ramekins (not greased) and chill for at least 3 h