Panacota with Amaretto

Ingredients for Panacotta with Amaretto

For amaretto jelly:

  1. Amaretto 160ml.;
  2. Water 140ml .;
  3. Gelatin 3 plates or 5g. dry.

For panacota:

  1. Cream 500ml .;
  2. Sugar 50 gr.;
  3. Vanilla sugar -1 sachet .; taste
  4. Gelatin 4 plates or 6.5 grams dry.
  • Main Ingredients
  • Serving 4 servings
  • World CuisineItalian Cuisine


Cookie cutters ;, Casserole ;, Spoon.

Cooking Panacotta with Amaretto:

Step 1: Cooking Amaretto Jelly

Take the gelatin and soak it in cold water. You can even interfere with it a little. Then pour into a saucepan of water and pour liquor. In our case, amaretto. All this is mixed and sent to the fire to warm up a little. Do not heat it up strongly, because then you will send the jelly to the refrigerator. Remove from the stove and add the almost melted gelatin. Stir this mass until the gelatin dissolves. Pour into glasses and put in the refrigerator. Do not pour a full glass, only on the bottom of a 3-4 centimeter, because a panacota will go to the second layer.

Step 2: Cook the Panacotta.

We do the same step with gelatin as for jelly. Fill it with cold water and let it melt. Then pour the cream into the saucepan and add sugar. Bring milk to a boil, but DO NOT BOIL. If you see that the milk rises, fill the gelatin and remove from the stove. Just mix everything well. Then cool the cream so that it is completely cold and pour a second layer into the cups. Refrigerate until completely frozen.

Step 3: We serve to the table.

We take out the frozen dessert and fill it with a third layer. The remaining jelly will go to the third layer. Filled and put in the refrigerator again. Until ready, you will need 3 hours. Then feel free to take a panacotta and try. Enjoy your meal!

Recipe Tips:

- - To remove the panacotta, from the very beginning, pour over the cups with cling film. If you want to eat in glasses, you do not need to do this.

- - Serve this dessert with syrup, such as maple or nut.