Panna Cotta All’ Amaretto

• 1-1/4 cup Whole Milk
• 2-1/2 teaspoons Powdered Gelatin
• 1-1/2 cup Heavy Cream
• 1/4 cups Granulated Sugar
• 1/4 cups Luxardo Amaretto
• 1/2 teaspoons Almond Extract
• 1/4 teaspoons Vanilla Extract
• Optional Garnish: Curls Of Bittersweet Chocolate

1. Pour 1/4 cup of milk into a shallow bowl. Sprinkle a scant 2 1/2 teaspoons gelatin over milk and let it soften for five minutes. Be sure all the gelatin comes in contact with the milk - otherwise it will not soften properly.
2. Pour cream, remaining 1 cup milk and sugar into a medium saucepan. Stir to combine. Over medium flame, heat to scalding. Do not let the mixture boil.
3. Remove from heat and add softened gelatin, stirring to combine thoroughly. Continue stirring until gelatin has dissolved. The mixture should be quite smooth.
4. Strain mixture through a sieve into a clean bowl. Add Amaretto and extracts and combine thoroughly.
5. Set the bowl over an ice bath. Stir frequently to promote even cooling. Continue stirring until mixture develops the consistency of high-fat heavy cream.
6. Pour the mixture into serving glasses. Cover with plastic and refrigerate 2 hours or overnight.
7. Garnish with bittersweet chocolate curls for service.
8. A note: After pouring it into the serving glasses, I like to cool the Panna Cotta on the countertop until it thickens somewhat. That way when I move it from my counter to the refrigerator, it does not shift in the serving glass and I get a perfectly even line of Panna Cotta in the glass. Don't let it thicken too much, or you will not achieve a smooth surface.

milk, powdered gelatin, heavy cream, ubc, ubc, almond extract, ubc, curls of bittersweet chocolate

Taken from tastykitchen.com/recipes/desserts/panna-cotta-alle28099-amaretto/ (may not work)