Make Ahead

Amaretti Panna Cotta with Amaretto Custard

March 16, 2010
2 Ratings
  • Serves 8 5.5 oz. ramekins
Author Notes

Some years ago, I attended a series of hands-on Italian cooking classes. At the end of each class, our teacher would offer copies of recipes we had not made during our lesson. Looking through my collection, I found one for panna cotta that I simplified, changing the preparation method and proportion of ingredients.I am a big fan of pudding-type desserts, especially those involving custard sauce. I was pleased that the three panna cottas I plated were done so without having to dip each ramikin into any hot water. —Lizthechef

What You'll Need
  • Panna Cotta
  • 12 Amaretti cookies
  • 1 tablespoon unflavored gelatin (one packet)
  • 1 cup organic whole milk
  • 1/2 cup organic cane sugar
  • 1 teaspoon vanilla
  • 1 pinch kosher salt
  • Custard Sauce
  • 3 large egg yolks
  • 2/3 cup powdered sugar
  • 1 and 1/2 cups scalded whole, organic milk
  • 2 tablespoons Amaretto liqueur
  • 1/2 teaspoon vanilla
  1. Panna Cotta
  2. Place cookies in a plastic baggie and smash into large crumbs with rolling pin. Sprinkle into the bottom of each ramekin.
  3. Pour milk into measuring cup and sprinkle gelatin into it, allowing it to rest for 5 minutes. Pour milk into saucepan and stir over medium heat until gelatin dissolves but milk does not boil. This will take about 5 minutes.
  4. Add the cream, sugar, vanilla and salt. Stir over medium heat until sugar dissolves, another 5 minutes. Remove from heat and pour or ladle into ramekins.
  5. Cool in fridge 6 hours.
  1. Custard Sauce
  2. In a medium-sized bowl, beat the egg yolks with the sugar until light and fluffy. Gradually add the hot milk, stir and pour into medium-sized saucepan. Cook and whisk sauce until it begins to thicken but not boil. Remove from heat.
  3. Pour sauce into medium-sized bowl, add the Amaretto and stir until sauce cools. Add vanilla once sauce is cool.
  4. Run a small, sharp knife around the edge of each ramekin. Using two small plates, remove the panna cotta and flip so that the cookie side faces up. Puddle some custard sauce around the panna cotta and serve.
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  • AppleAnnie
  • mrslarkin
  • Lizthechef

5 Reviews

AppleAnnie May 30, 2010
I am searching for panna cotta recipes today and am studying this appealing recipe, but one question, how much cream in the panna cotta? I couldn't find cream in the ingredients list, but step three says "add the cream"
Lizthechef May 30, 2010
Wow - no wonder I didn't get anything for this recipe - which is good. I omitted "one cup of heavy cream" and will correct now. Thank you!
Lizthechef May 30, 2010
I guess I can't correct it at this point...
mrslarkin March 17, 2010
Sounds good!! I love amaretti! Thanks for recipe, Liz!
Lizthechef March 17, 2010
Thank you - this recipe helped me conquer an old phobia about dealing with gelatin, let alone that anxiety-provoking phrase, "Dip into hot water for 30 seconds..." when I ended up with soupy stuff.