Bitter Almond Panna Cotta Recipe
by Global Cookbook

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	Servings: 5

Ingredients

40 x finely-minced bitter almonds - (2 ounce) see * Note (or possibly 2 tspns almond extract)
2 tsp unflavored gelatin
3 Tbsp. cool water

Note: No stores regularly stock bitter almonds but they can be ordered from Apricot Power (www.apricotpower.com).
Using your fingers, lightly coat 5 (5-oz) ramekins with oil.
Combine the cream, lowfat milk and sugar in a saucepan and cook over medium heat for 5 min. Add in the almonds, whisk to combine and set aside. Allow the almonds to infuse for 2 hrs. If using extract, heat the cream, lowfat milk and sugar, whisk to combine and then remove from the heat. When cold, add in the almond extract.
Place the gelatin in a large stainless steel mixing bowl. Pour the water over the gelatin, adding more water if necessary to moisten all the gelatin.
Place the mixing bowl over a saucepan of barely simmering water and heat till the gelatin melts, about 30 seconds. Don't stir the gelatin, as it will scald on the sides of the mixing bowl. Turn off the heat and keep the gelatin hot.
Bring the almond mix to a boil, pour over the gelatin and whisk to combine. Strain the mix through a fine mesh stainless steel strainer to remove the bitter almonds, if you used them.
Ladle the mix into the prepared ramekins and chill for 6 to 8 hrs.
To unmold the panna cotta, dip the bottoms in simmering water for a few seconds and invert onto a plate.
This recipe yields 5 servings.