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Calamity Anne
Limoncello-panna cotta with cantuccine bottom
Italian dessert of homemade panna cotta with a bottom of cantuccini and limoncello.
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Ingredients
Directions
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Put the cantuccini in the food processor or blender and grind.
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Melt the butter in a saucepan and add the cantuccini plum. Distribute over the glasses and press.
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Let the gelatin soak for 5 minutes in a large bowl of cold water. Meanwhile, cut the vanilla pod open lengthwise and scrape out the marrow with a knife tip.
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Bring the vanilla pod, marrow, whipped cream and sugar into a saucepan while stirring. Remove the pan from the heat and remove the vanilla pod.
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Squeeze the gelatine and add to the cream mixture together with the limoncello. Stir until the gelatin is dissolved.
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Allow to cool for 15 minutes to room temperature.
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Spread the cream with a spoon over the cantuccine bottom in the glasses and put the panna cotta in the refrigerator for at least 3 hours.
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Before serving, chop the rest of the cantuccini and sprinkle over the limoncello-panna cotta.
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Nutrition
645Calories
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Sodium0% DV1,2mg
Fat72% DV47g
Protein14% DV7g
Carbs13% DV40g
Fiber4% DV1g
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