Toasted almond pannacotta with jelly of Gaillac doux from A Table in the Tarn: Living, Eating and Co
Understated elegance sums up this light, trembling, just-set cream, one of the most popular of Raynaudes desserts. Not essential, but we adorn it with cubes of a simple jelly made from the local de...
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Ingredients
- 40 g whole or flaked almonds
- 175 ml milk
- 250 ml Gaillac doux or other sweet white or rosé wine
- 2 tbsp sugar
- a squeeze of lemon
- 225 ml double cream
- 2½ tbsp sugar
- 1½ gelatine leaves
- a splash of Armagnac
- 3 gelatine leaves
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