Cookies and Cream

Recipe courtesy Frank Bonanno
Show: Eat St. Episode: The Perfect Ploye
TOTAL TIME: 2 hr 5 min
Prep: 1 hr 30 min
Inactive Prep: 15 min
Cook: 20 min
YIELD: 4 servings
LEVEL: Intermediate

ingredients

  • 1 cup milk
  • 3 cups cream
  • 15 amaretto cookies
  • 8 tablespoons sugar, plus 1/4 cup
  • 1 vanilla bean, split and scraped
  • 5 sheets gelatin
  • 2 cups pitted cherries
  • 1/4 cup Vin Santo
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

Combine milk, cream, cookies, 8 tablespoons sugar, and vanilla bean in a medium saucepan and bring to a simmer. Turn off heat and let rest for 5 minutes. Bloom gelatin in a bowl of cold water. Puree the amaretto cookie mixture. Remove gelatin, combine with all other ingredients. Pass through a chinois. Cool and pour into 4 individual ramekins. Refrigerate until set, about 1 1/2 hours. Combine cherries, Vin Santo, and 1/4 cup sugar in pot. Simmer for 5 minutes. Remove from heat and let cool.

To serve, turn each ramekin upside-down over a dessert plate to release panna cotta. Top with a spoonful of marmallata.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

Get Cooking Channel on your TV.