250ml Whole milk
250ml Double cream
1 Vanilla pod, split down the middle and seeds removed
3 Leaves gelatine
1 tbsp Sugar
50ml Amaretto liqueur
75ml Date syrup
2 tsp Coffee extract
1 drop Cardamom extract (optional)
8 Doria Amaretti biscuits
- Place the milk, cream, sugar and vanilla pod and seeds in a medium sized saucepan over a low heat. Heat until the sugar has dissolved and the mixture is hot but not boiling. Stir in the amaretto and remove from the heat.
- Soak the gelatine leaves in cold water until soft then squeeze out any excess water. Add to the warm cream mixture and whisk to combine. Pour into 4 moulds and place in the fridge to set for at least 2 hours.
- Mix together the coffee extract, date syrup and cardamom extract (if using) and place in a small jug.
- To serve turn each panna cotta out onto a small plate, you may need to dip the base of the ramekin into some hot water to help release it. Crumble over the Doria Amaretti biscuits and drizzle with the coffee and date syrup.
Our traditional methods
Throughout the winding streets and the enchanting stone steps carved into the hillsides, the bakers get to work as the sun rises. This is rural Italy, and this is where our traditional methods originate.
Our time honoured natural leavening process requires skill, patience and integrity. Folding and rolling the dough creates many fine layers that enrich its flavour and texture. The ancient slow-rise sourdough recipe we use is delicately nurtured with water and flour over 3 days and nights to produce delicious dough that needs no additives or preservatives. And our authentic way of baking with fire and air creates a golden crisp crunch. Whilst we cook with happiness in our hearts, we take our ingredients very seriously, sourcing only the best from trusted suppliers and producers across the land.