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I have already introduced you to the black cherry liqueur Ratafià by the artisan company Scuppoz so today you will discover the second liqueur I love to use in the kitchen, namely the liquorice liqueur which I propose in this Almond panna cotta with liquorice reduction, which is also lactose-free.

Liquorice is Abruzzo’s black gold. In the past, this root was given to children instead of candies because it was just as sweet and available in nature along the paths from the mountains down to the sea.

Scuppoz Liquorice Liqueur is produced in a completely artisan way by infusing liquorice roots, which give the liqueur an unmistakable and harmonious flavour (here you can find the AIC rules for choosing gluten-free liqueurs). The ideal temperature for enjoying this liqueur is the refrigerator temperature, as is also the case in my recipe in which, however, we no longer have alcohol in order to serve it to children too!

Follow Scuppoz’s news on social media (https://www.instagram.com/scuppoz_spirits/ ): you won’t regret it!

panna cotta alle mandorle

Almond panna cotta with liquorice reduction

41.35g carbohydrates per 100g of Panna cotta without liquorice reduction

Ingredients for 4-5 servings

  • 200g vegetable cream*
  • 150g almond milk*
  • 70g sugar
  • 8g gelatine sheets*

Ingredients for the liquorice reduction

  • Scuppoz liquorice liqueur*

**Ingredients specific for celiacs

*Ingredients whose labels must read “gluten-free” (or, in Italy, present on  Prontuario AIC)

 Preparation

  1. Soak the gelatine in cold water.
  2. Put almond milk, vegetable cream and sugar on the stove to heat.
  3. Wring the gelatine and add it to the mixture over the heat so that it melts, then stir well and remove from the heat.
  4. Fill moulds of the desired shape, then place them in the refrigerator for a few hours so that the mixture solidifies.
  5. Prepare the liquorice liquor reduction. Put the desired amount in a small pan and when it comes to the boil, let it reduce for a few minutes, then allow it to cool completely. You can decide to put it in the refrigerator until the momento of serving.
  6. Remove the Panna cotta from the moulds and place it directly on the serving plate, then douse it with the liquorice liqueur.

panna cotta alle mandorle

Version with gluten of Almond panna cotta with liquorice reduction

The recipe contains only naturally gluten free ingredients, so no adaptation is necessary for its version with gluten.

What could be more satisfying than a dessert prepared without the addition of sugar and with two of the most delicious ingredients par excellence, chocolate and cherries? The answer is: this Chocolate and cherry ganache, the pleasure of a dessert without the (or perhaps it is better to say ‘with very little’) guilt!!!

Yes, because while this fantastic recipe does not include added sugar and cream, it does not mean that it is calorie-free because it is made with avocado and chocolate, but at the same time, it is calories from nutritionally valuable foods.

Avocado is in fact rich in mono-unsaturated fatty acids (therefore good for our organism), antioxidants (it is no coincidence that it is used in many cosmetic products), vitamins, fibres and mineral salts, so much so that it has an anti-inflammatory function on our body: a true natural supplement. Moreover, for some years now, its cultivation has been spreading to Sicily and Sardinia, making its consumption much more environmentally sustainable for us Italians.

As far as chocolate is concerned, the choice you have at your disposal is very wide, so buy your favourite chocolate considering a cocoa percentage of no more than 55-60% (otherwise you will feel the need to add some sugar to the preparation) and perhaps lactose-free for those who are lactose intolerant: in short, Chocolate and Cherry Ganache is really the dessert for everyone, considering that with the right chocolate it is also suitable for vegans.

Also, since the cherry season is, alas, always too short for such a delicious fruit, indulge yourself with any other fruit to make the accompanying sauce, perhaps following the recipe for Panna cotta with berries.

Chocolate and cherry ganache with no added sugar

 18.83g carbohydrates per 100g

Ingredients for chocolate ganache for 4 servings

  • 200g avocado pulp (approx. 1 avocado)
  • 120g chocolate with no added sugar*
  • 25g bitter cocoa*
  • water, if needed
  • edible flowers for decoration (optional)

*Ingredients whose labels must read “gluten-free” (or, in Italy, present on  Prontuario AIC)

Ingredients for the cherry sauce

  • 400g cherries
  • the juice of 1/ 2 lemon
  • water

Preparation 

  1. Melt the chocolate in a bain-marie or microwave, then let it cool down.
  2. Put the avocado pulp in the blender with the cocoa powder and melted chocolate: blend to obtain a smooth and fluffy cream adding a few tablespoons of cold water if it is too hard.
  3. Stone the cherries and place them in a non-stick pan with the lemon juice and 3 tablespoons of water over high heat so that the cherries release some of their juice: this will take about 5 minutes.
  4. Assemble the cups by placing a portion of chocolate ganache and the cherries with their cooking liquid as a complement: you can serve them cold or warm as you like.

ganache di cioccolato e ciliegie

Version with gluten of Chocolate and cherry ganache with no added sugar

This recipe contains only naturally gluten-free ingredients, so no adaptations are necessary.