Amaranth and Plum Panna Cotta

Name: Amaranth and Plum Panna Cotta
Yield: 14
Ingredients: 2 liters of plum panna cotta; 2 cups of amaranth seeds, toasted and ground (400g); 1 1/2 cups of milk (360ml); 2 boxes of champagne biscuits (360g); 1/2 cup of chocolate glaze (120ml)

1
2 liters of plum panna cotta
2
2 cups of amaranth seeds, toasted and ground (400g)
3
1 1/2 cups of milk (360ml)
4
2 boxes of champagne biscuits (360g)
5
1/2 cup of chocolate glaze (120ml)

Ingredients

1
2 liters of plum panna cotta
2
2 cups of amaranth seeds, toasted and ground (400g)
3
1 1/2 cups of milk (360ml)
4
2 boxes of champagne biscuits (360g)
5
1/2 cup of chocolate glaze (120ml)

Directions

1
Line the bottom and sides of a 7cm x 11cm x 28cm English cake pan with parchment paper
2
In a large bowl, mix together the panna cotta and amaranth seeds
3
Let it sit at room temperature
4
Place the milk in a shallow dish and soak the biscuits one by one
5
Line the bottom of the cake pan with a layer of biscuits
6
Top with a layer of panna cotta and drizzle with a little chocolate glaze
7
Continue alternating layers, finishing with a biscuit on top
8
Cover with plastic wrap or aluminum foil
9
Let it set in the freezer for about 6 hours
10
Unmold onto a decorative plate
11
Let it sit at room temperature for about 20 minutes and serve
12
421 calories per serving