Gourmet Fast app

Get our Gourmet Fast app and you can download 140 recipes for your iPhone.

Subscribe to Gourmet

Subscribe or renew this month for 12 issues and receive a Peugeot Clermont salt and pepper duo. Offer ends 26 October.

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 to begin this recipe 2 days ahead.

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
tickets to TOTEM by Cirque du Soleil!

Thanks to Cirque du Soleil we have two double passes to give away in each of the cities that their new show TOTEM will be touring to. Get in quick!

Read More
Win
a trip to Hong Kong!

Win a three-night trip to Hong Kong for two people including a stay at The Peninsula Hong Kong and business-class flights on Qantas. Find out how you can win.

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

Featured in

Jan 2007

You might also like...

Quick meals

recipes

Nonna Lidia’s Christmas baccala, green olive and chilli salad

Beer recipes

recipes

Christmas pudding ice-cream

Summer seafood recipes

recipes

Raspberry and Mint Mojito

Summer salads

recipes

Neil Perry: Prawn cocktail

Quick summer meals

recipes

Serge Dansereau: Blueberry vanilla tart

Christmas classic recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Adriano Zumbo's Christmas recipes

recipes

Serge Dansereau: Homemade lemonade

Christmas food gifts

recipes

conversion tool

 
get the latest news

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