Recipes
Almond Yogurt Panna Cotta with Cardamom-Braised Apricots

Almond Yogurt Panna Cotta with Cardamom-Braised Apricots

YIELD: 25 3-oz. servings

1 lb. 12 1/4 oz. heavy cream
9 oz. milk, whole fat
12 1/2 oz. almonds, natural, diced
9 oz. sugar, granulated
4 1/2  gelatin sheets
1 lb. yogurt, plain

Clusters:
6 oz. almond butter, roasted
8 oz. almonds, slivered, roasted
1/2 oz. almond meal
3 oz. sugar, granulated
pinch sea salt, fine ground
3 oz. egg whites
2 tsp.

Register to view the full article

Please register to access this content.

Already a member? .

Hide comments

Comments

  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
Publish