Marzipan panna cotta is a velvety spoon dessert with an enveloping taste, ideal to serve as a dessert at Christmas lunch. The beauty of panna cotta is its versatility, both in terms of flavor, depending on the ingredients and aromas you add, and in terms of shape. In fact, it can be prepared both in small glasses, or even in molds, to then unmold and present it in an even more spectacular way.
And then, not to forget, it’s the perfect dessert to prepare in advance. In fact, it takes just a quarter of an hour to prepare a panna cotta, then you pour it into the mold and off to the fridge, until it’s time to use it, which can easily be the next day, indeed, even better!
If you like panna cotta, also try these recipes of mine:
- Difficulty: Easy
- Rest time: 4 Hours
- Preparation time: 20 Minutes
- Portions: 4-6 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Christmas
Ingredients
- 0.21 oz gelatin sheets
- 3.5 oz marzipan
- 3/4 cup almond milk
- 1 1/4 cups heavy cream
- 3 1/2 tbsp sugar
- 1/2 teaspoon cinnamon
- 1 orange (zest)
Steps
To make marzipan panna cotta, soak the gelatin sheets in cold water for 10 minutes.
Meanwhile, grate the marzipan or finely chop it with a knife and set aside. In a small saucepan, pour in the almond milk, heavy cream, sugar, cinnamon, and a piece of previously washed orange zest about 2 inches long (only the orange part). Stir with a whisk and bring to a boil, stirring occasionally. Add the grated marzipan and stir until it dissolves. Remove the mixture from the heat and add the squeezed gelatin sheets. Stir to dissolve the gelatin as well.
Then pour the mixture into the chosen glasses or silicone molds. Cover with plastic wrap, let cool, and transfer to the fridge for about 4 hours.
Serve your marzipan panna cotta with pomegranate seeds and, if you have it, an upside-down sprig of rosemary.
