Recipe courtesy of Frank Bonanno

Cookies and Cream

  • Level: Intermediate
  • Total: 2 hr 5 min
  • Prep: 1 hr 30 min
  • Inactive: 15 min
  • Cook: 20 min
  • Yield: 4 servings
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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

Directions

  1. 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.
  2. To serve, turn each ramekin upside-down over a dessert plate to release panna cotta. Top with a spoonful of marmallata.

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