2014 Restaurant Guide

Get the latest listings of Australia's best dining establishments on your iPhone.

Subscribe to Gourmet

Buy a subscription this month for your chance to win one of five health retreat escapes at Golden Door valued at $35,000. Offer ends May 28.

Gourmet on your iPad

Download the latest issue of Gourmet Traveller for your iPad.

Almond milk panna cotta with macerated blackberries and almond meringues

You'll need

  • 250 gm
  • unblanched almonds
  • 2
  • pieces of orange rind, removed with a peeler
  • 30 gm
  • white sugar
  • 3
  • gelatine leaves (titanium strength), soaked in cold water
  • 300 ml (1 cup)
  • pouring cream
  • 100 ml
  • latte di mandorla (see note)
  •  
  • Almond meringues
  • 2
  • eggwhites
  • 55 gm (¼ cup)
  • caster sugar
  • 55 gm (1/3 cup)
  • icing sugar, sieved
  • 50 gm
  • blanched almonds, finely chopped
  •  
  • Macerated blackberries
  • 150 gm
  • blackberries
  • 1 tbsp
  • freshly squeezed orange juice
  • 1 tsp
  • latte di mandorla (see note)

Method

  • 01
  • For meringues, preheat oven to 100C. Using an electric mixer, whisk eggwhites and a pinch of salt on high speed until soft peaks form then, while whisking, gradually ‘rain in’ caster sugar and whisk until stiff peaks form. Using a large metal spoon, fold in icing sugar and almonds, then spoon into a piping bag fitted with a 1cm plain nozzle. Pipe 1cm high meringues onto a greased and baking paper-lined baking tray and bake for 1 hour. Turn off oven and cool completely in oven. Store in an airtight container until required or for up to 2 weeks. Makes about 60.
  • 02
  • Place almonds in a bowl, cover with 2 cups cold filtered water and stand overnight. Drain almonds, then process in a food processor with 1¾ cups filtered water until almonds are finely chopped. Strain through a fine sieve, pressing firmly to extract all liquid and discard solids. Makes about 1¼ cups.
  • 03
  • Combine almond milk, orange rind and sugar in a saucepan and stir over medium heat until sugar dissolves. Squeeze excess water from gelatine, add to almond milk mixture and stir until gelatine dissolves. Remove from heat, add cream and latte di mandorla, stir to combine, then pour into 50ml-capacity dariole moulds and refrigerate overnight or until set.
  • 04
  • For macerated blackberries, combine ingredients in a bowl and stand for 1 hour for flavours to combine.
  • 05
  • To serve, unmould panna cotta onto plates, spoon blackberries and syrup beside panna cotta, scatter with meringues and serve immediately.
Note Latte di mandorla is a sweetened almond milk concentrate available from Simon Johnson and select delicatessens.

At A Glance

  • Serves 6 people
Win
a Mothers' Day treat!

Win a Trentham Tucker and Breville prize pack valued at over $2,000 in our Mother's Day giveaway.

Read More
Win
a trip to New Zealand!

Win a luxury weekend for two in Queenstown valued at more than $20,000 thanks to Matakauri Lodge.

Enter now
Gourmet TV

Check out our video section for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 6 people

You might also like...

Adriano Zumbo: Rice pudding trifle with saffron jelly and mango and mint salsa

recipes

Adriano Zumbo: Passionfruit, lychee and coconut buche de Noel

Adriano Zumbo: Cranberry-rosemary Florentine bars

recipes

Adriano Zumbo: Candy cane macarons

David Thompson: Green papaya salad (Som dtam malakor)

recipes

David Thompson: Charred rice noodles and chicken with thickened “gravy” (Raat nar gai)

David Thompson: Stir-fried minced beef with chillies and holy basil (Neua pat bai grapao)

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.