Recipe Details
. Difficulty: Low
. Cheese: Taleggio PDO
. Servings per: 6 people
Intolerances
Without dry fruits
Without crustaceans
Ingredients
400 ml fresh single cream
100 ml full-cream milk
100 g Taleggio PDO
200 g caster sugar
6 g isinglass
2 teaspoons camomile
for the Amaretto syrup
100 ml Amaretto di Saronno
30 g cane sugar
to decorate:
hard macaroonsPreparation
Pour the milk and the cream into a saucepan together with the camomile and bring almost to the boil. Switch the heat off and leave in infusion for 10 minutes.
Soften the isinglass in cold water.
Remove the rind from the Taleggio PDO and cut into small cubes.
Filter the milk and the cream and return to the heat with the Taleggio PDO and the sugar. Bring almost to the boil, at very low heat, mixing frequently to melt the sugar and the cheese; lastly, squeeze the water out of the isinglass, add to the mixture and stir vigorously to melt completely. Switch the heat off, pass the cooked cream through a fine mesh sieve and pour into 6 single-serving pans. Leave to cool at room temperature, then put in the fridge overnight.
For the Amaretto syrup
In a small saucepan, mix the liqueur with the sugar, then heat to boiling and leave to simmer for a few minutes, until the liquid becomes a dense syrup.
Turn out the panna cotta directly onto the serving dishes, drizzle the Amaretto syrup on top and decorate with a few crumbled macaroons.