This Frangelico pannacotta with cinnamon candied almonds is an easy dinner party dessert that is sure to impress your guests. Creamy vanilla pannacotta spiked with hazelnut liquor and topped with sweet and sticky cinnamon candied almonds – your dinner guests will be in heaven!
This is a really easy dinner party dessert idea that’s sure to win you kudos when friends come over. Pannacotta’s are one of those things that seem really fancy but are actually so simple to make. Today’s recipe is for a beautiful Frangelico infused pannacotta topped with homemade candied almonds. It’s a luxurious and creamy pannacotta that has a lovely hint of hazelnut liquor which really goes well with candied almonds, which add a touch of spice and crunch.
To make the candied almonds you simply make a syrup from water, sugar and cinnamon then toss to coat your almonds and cook for a few minutes until the water has evaporated. After pouring onto a prepared baking tray, you let them cool and pull them apart. I chopped mine to make them easier to eat in spoonfuls.
To make the pannacotta, you make a cream base which you allow to infuse for around 10-15 minutes. This helps the cream take on the lovely vanilla bean and lime zest. Then you stir through your softened gelatine, spike with frangelico and pour into your ramekins.
This recipe is great because you can make it ahead of dinner parties and just pull out and garnish before serving. Making entertaining an absolute breeze!
Don’t forget to hashtag #cookwiththemacadames when making my recipes. I love to see how you went and get a peek at your kitchen table.
What you need:
- Small saucepan x 2
- Baking tray lined with baking paper
- Medium saucepan
- Small bowl
For the cinnamon candied almonds:
- 40ml water
- 1/3 cup caster sugar
- 1/2 teaspoon ground cinnamon
- 2/3 cup raw almonds
For the pannacotta (makes 6 small ramekins):
- 300ml thickened cream
- 200ml milk
- 1 vanilla bean, split, seeds scraped
- 1/2 lime, zested
- 10g powdered gelatine
- 1/4 cup caster sugar
- 50ml Frangelico
1. To candy the almonds: In the saucepan, bring the water, sugar and cinnamon to the boil then add the almonds. Cook on a high heat until the water has evaporated and there is only a syrup leftover. Pour the almonds onto the prepared baking tray and separate using a fork, then allow to cool. When cooled, roughly chop.
2. To make the pannacotta: Place cream, milk and vanilla pod and seeds in a saucepan bringing just below boiling point, then remove from heat, add the lime zest and stand for 15 minutes to infuse.
3. Place 2 tablespoons of boiling water in the small heatproof bowl. Sprinkle over gelatine. Bring a small saucepan of water to boil. Remove from heat. Sit the bowl of gelatine in the water and stir until dissolved. Cool slightly, set aside.
4. Discard bean from cream mixture. Add sugar and return to a low heat. Cook, stirring, for 5 minutes, or until sugar dissolves. Stir through the softened gelatine and Frangelico. Strain and pour into six of your chosen ramekins. Cover with plastic wrap and chill overnight until set.
5. To serve: serve pannacottas chilled and topped with cinnamon candied almonds.
Storage: pannacotta will keep in an airtight container in the fridge for up to 3 days.
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For another indulgent dessert, try my strawberry and rhubarb galettes.
Anisa – The Macadames. xx