1 cup roasted ground almonds
2/3 cup castor sugar
1 (7g) envelope unflavoured gelatin
2 cups fresh cream
½ cup milk
1/8 tsp salt
Sliced almonds, toasted (optional)
Toasted hazelnuts (optional)
2 ounce chopped bittersweet or semisweet chocolate
2/3 cup whipping cream
¼ cup sugar
1 tsp instant espresso coffeepowder
Roast almonds and grind them in food processor, set aside.
In a medium saucepan stir together sugar and gelatin.
Add in cream. Cook and stir over medium heat until gelatin is dissolved.
Remove from heat.
Stir in roasted ground almonds, milk and salt.
Pour into 6 ounce individual moulds, ramekins, or custard cups.
Cover and chill for 6 to 24 hours or until set.
Using a knife loosen panna cotta from sides of dishes and invert into six dessert plates .
PROCEDURE FOR MOCHA SAUCE
In a small saucepan cook and stir chopped bittersweet or semisweet chocolate over low heat until melted.
Stir in whipping cream, sugar, and instant espresso coffee powder or instant coffee crystals.
Cook and stir over medium-low heat about 3 minutes or just until bubbly around edge. Serve warm