Strawberry panna cotta
Serve this creamy set Italian dessert with a top layer of fresh strawberry sauce and our homemade salted almond snaps on the side
Salted almond snaps
- Preparation and cooking time
- Prep:
- Cook:
- More effort
- Makes 6
Skip to ingredients
- 50g butter
- 75g soft light brown sugar
- good pinch sea saltflakes
- 1 ½ tbsp plain flour
- 100g toasted flaked almond
Nutrition: per snap
- kcal226
- fat16g
- saturates5g
- carbs17g
- sugars13g
- fibre0g
- protein4g
- salt0.3g
Method
step 1
Heat oven to 180C/160C fan/gas 4 and line a baking tray with baking parchment. Melt the butter, sugar and a good pinch of sea salt in a large pan until combined and bubbling – don’t let this get too dark. Add the flour and almonds, and stir until coated in the buttery liquid.
step 2
Working quickly, spoon 6 mounds of the almond mixture onto the baking tray, spaced a little apart. Gently press down with the back of a spoon to flatten, then sprinkle with a little extra salt. Bake for 10 mins, then allow to cool before serving with strawberry panna cotta - see 'goes well with', right.
