Edible Monterey Bay

Maple and Carrot Panna Cotta with Candied Almonds

Courtesy Paul Corsentino, executive chef, The Sur House, Ventana Big Sur

Serves 5

2 gelatin sheets
¾ cup cream plus 1 cup for whipped cream
¾ cup carrot juice
1 tablespoon maple syrup
1½ tablespoons sugar plus 1 tablespoon for whipped cream
1 teaspoon almond extract
1 teaspoon vanilla extract
1 cup candied almonds, crushed

PANNA COTTA

Place the gelatin sheets in cold water to bloom.

Combine in a pot the cream, carrot juice, maple syrup, sugar, almond extract and vanilla extract and bring to a simmer. Remove from the heat and add the bloomed gelatin sheets that have been wrung out. Whisk and then strain the liquid. Pour the liquid into five small bowls and refrigerate until “set,” about 5 hours.

ALMONDS

1 cup shelled almonds
¼ cup sugar

Place the nuts and sugar in a pan and place on medium heat. While stirring constantly, cook the almonds and the sugar until the sugar has completely caramelized and coated the almonds. Remove from the pan and place on a heat-resistant surface. When the nuts are cooled, rough-chop them.

WHIPPED CREAM

Place the cream and sugar in a mixer with a whisk attachment, and whisk until the cream has reached medium peaks. Reserve for garnish.

To assemble:

Remove the panna cotta from the refrigerator and place a small dollop of whipped cream in the center. Then sprinkle the almonds all over the panna cotta.

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