Amaretto panna cotta with espresso syrup is a perfect dessert for coffee lovers and a nice variation of the most common variety with some berry sauce.
Pannacotta:
9 dl cream
1 dl amaretto
200 g sugar
6 gelatinplater
Put the gelatin in a little cold water, so it becomes jelly-like.
Slowly boil 2 dl of the cream, together with the sugar and the amaretto. Let the mixture boil for two minutes.
Squeeze the water out of the gelatin and mix it into the cooked cream mixture. Add the rest of the cream and pour the panna cotta into 8 portion forms. Put the molds cold until they are to be served.
Expresssirup:
3 dl water
6 teaspoons espresso (instant powder)
220 g sugar
1 dl amaretto
Bring to the boil and simmer for 10-15 minutes, so that it thickens. Check if it has become syrup by taking out 1 tablespoon of the mixture and letting it cool down. Continue if necessary. cook until you have the desired consistency.
Pour 1 tablespoon of syrup over each amaretto panna cotta when serving. Decorate with e.g. mamdelskiver and mint leaves and serve with something crispy, e.g. an Italian biscuit for each.
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