Valentine Recipes: Valentine
Day Recipes from Famous Chefs

• Sam Arnold: Martha Washington's chicken breast, rice pilaf with quinoa and barberries.
  
  
• Lidia Bastianich: Bruschetta with tuscan beans and caviar, risotto with wild.mushrooms.
  
  
• Robert Del Grande: Filet mignon with avocado and sea salt, cilantro and serrano chile rice.
  
  
• Bobby Flay: Bobby's pan grilled salmon with yellow pepper saffron sauce and Israeli couscous with roasted root vegetables. By: Bobby Flay.
  
  
• Wayne Nish: Sashimi of hamachi, tournedos of beef, with shallot and morel madeira sauce, potato and mushroom napoleons, baby garden vegetables, mesclun and raspberry salad, panna cotta with bittersweet almond cream.
  

Sam Arnold

"Sam Arnold a handsome smooth-talking cook and lover from "The Fort" Restaurant in Denver, Colorado met his love in an elevator just before Valentine's Day and lived happily ever-after. She loved these tasty glazed chicken breasts with a sweet and sour sauce."

Martha Washington's Chicken Breast

Ingredients:

2, 6 to 8-ounce boneless skinless chicken breasts
1 cup chicken broth
1 tablespoon vegetable oil
1 shallot finely minced
1/4-cup Verjus (SUBTLE SUBSTITUTION) half-lemon and half-orange juice. Verjus is available in gourmet groceries
1/4 cup sugar
1 tablespoons cornstarch dissolved in 2 tablespoons cold water
1 tablespoon butter
1/2 teaspoon or more to taste freshly ground black 
Salt to taste
1/2 red bell pepper sliced, for garnish
3 to 4 cilantro sprigs for garnish

To prepare:

In a medium saucepan with a lid set over high heat place the chicken breasts and enough chicken broth to cover.  Bring to a boil, then remove from heat, cover and set aside until the breasts are perfectly poached, for 12 minutes.   Pour off the broth, reserve about 1/2 cup and discard the rest.

In a skillet over medium high heat add the oil and sauté the shallot until soft and translucent, 1 to 2 minutes.  Add the verjus, sugar, reserved broth and whisk together.  Slowly whisk the cornstarch mixture into the sauce to thicken.   Simmer, stirring often, until the sauce is reduced to a pleasant, zingy sweet and sour sauce with nice onion base, about 4 to 5 minutes.

While the sauce simmers, rub the warm chicken breasts with a dot of butter on both sides, and then sprinkle with pepper.     Taste the sauce and season to taste.   Return chicken breasts to the sauce and reheat until ready to serve, about 4 minutes.

"Quinoa is a grain with a wonderful texture almost like caviar with without the fish taste. if you skip the washing step, it has a bitter flavor, so wash the soapy dust off before cooking. you will love the fact that there will be some pilaf left over for another meal, it's that good."

Rice Pilaf with Quinoa and Barberries

Ingredients:

1/2 cup basmati rice, washed 6 times
1 cup water for cooking
4 strands saffron
1/4 cup dried currants
1 tablespoon barberries or dried cranberries  (barberries are found in Middle Eastern groceries)
1/2 cup quinoa, washed
2 tablespoons pine nuts, toasted
2 tablespoons finely diced red bell pepper
2 tablespoons finely diced green bell pepper
2 to 3 tablespoons extra virgin olive oil
Salt and freshly ground black pepper to taste

To prepare pilaf:

Wash the rice in cold water, changing the water until it is no longer cloudy and drain well. Either use a rice cooker by placing rice, water, saffron, currants, and barberries in the cooker.   Leave the lid on until ready to serve the rice.  Or place the washed rice, 1-cup water, saffron, currants, and barberries in a heavy saucepan with a lid.  Bring to a boil, uncovered. Cover, turn off the heat and let rice steam for 10 minutes, uncover and fluff with a fork.  Set aside.

Wash the quinoa in a chinois or fine mesh sieve, pushing your hand back and forth in it as the water pours through.   Any remaining soapy dust will wash away, giving the quinoa it's best taste.
Place the rinsed quinoa in 2 parts water to 1 part grain with 1/4 teaspoon salt in a heavy saucepan over high heat and cook it only until it is soft and the little ball-shaped grains are swollen, about 10 minutes.   DO NOT leave quinoa unattended, when the grains have popped and become flat or over cooked.

Empty the rice and quinoa into a large bowl.  Using chopsticks or 2 forks, gently toss the pine nuts, diced peppers, and olive oil into the grains.(The heat will soften the peppers.)  Season to taste with salt and freshly ground black pepper.

Lidia Bastianich

Lidia suggests for great romance in the kitchen, begin by tying an apron around his waist while kissing him on the neck!" "Ricchi e poveri" " (rich and poor) meet in this dish to create a very tasty, elegant and mellow flavor that is reminiscent of the promise of mates, "for richer or poorer."

Brushetta with Tuscan Beans and Caviar
(Bruschetta i Fagioli Tuscan e Caviale)

Ingredients:

1/4 pound dried cannelloni (Tuscan white beans) or other small white beans such as baby Lima or Great Northern - picked over
1 bay leaf
1 clove garlic, peeled and crushed
1 1/2 tablespoons extra virgin olive oil
1 ounce good quality caviar, Beluga, osetra or American sturgeon
Freshly ground black pepper
1 hard boiled egg, chopped separately white from yolk
Salt to taste
1 tablespoon finely chopped red onion
About 1/2 cup small tender salad greens (mache leaves), washed and spun dry
6 slices Italian bread cut 1/2 inch thick, drizzled with olive oil and toasted

To prepare: at least one day ahead of time

Place beans in a medium-size bowl pout enough cold water over the bean to cover by 4 inches.  Soak, in a cool place at least 8 hours or overnight.

Drain the beans and discard the soaking water.   In a large heavy saucepan over high heat, place the beans with enough cold water to generously cover them along with the bay leaf and garlic.  Bring to a boil and reduce the heat and simmer the beans until they are tender, about 30 minutes.

Drain the beans, remove the bay leaf and garlic.  Transfer to a mixing bowl and toss with olive oil.   Let stand tossing occasionally until they are lukewarm, about 30 minutes.   Can be done ahead, covered and refrigerated.   Bring to room temperature before proceeding.

To assemble and serve:

Gently fold the onion, chopped egg, and caviar into the beans.   Season to taste with pepper. Drizzle a bit of extra virgin olive oil over the mache leaves.

Arrange 3 slices of toasted bread on a pretty plate, divide the bean mixture evenly among the slices and mound a few mache leaves in center of the plate and serve at once.

"The warmth and creaminess of this dish derives partly from the amount of labor required to transform the arborio rice into risotto. But all the stirring is worth it. It is an entree that will sooth and satisfy as it delights the palate."

Risotto with Wild Mushrooms
(Risotto al Funghi)

For the mushrooms:

2 tablespoons dry porcini mushrooms
1/4 cup story hot chicken stock
6 ounces fresh wild mushrooms, (porcini, shiitake, chanterelles)
1 tablespoons olive oil
1/4 teaspoons salt
For the rice:
1 1/2 tablespoons olive oil
1/2 cup minced onions
1 shallot minced
1 cup Arborio rice
1/2 cup dry white wine
About 3 cups good chicken broth, simmering
Salt to taste
About 2 tablespoons butter cut into pieces
1/2 cup freshly grated Parmesan cheese
Freshly ground black pepper

To prepare the mushrooms: Can be done ahead of time

Rinse the dry porcini mushrooms to remove any dirt.   Place mushrooms in a small bowl along with the hot chicken broth and let stand for 20 minutes.

Meanwhile trim and discard the woody areas of wild mushrooms, wash, and pat dry on paper towel.   Cut the mushrooms into 1/2-inch lengthwise slices.

In a medium skillet over high heat, film the bottom with oil. When the oil smokes, toss the wild mushrooms with salt, shaking the pan constantly, to evaporate the moisture and intensify the flavor, about 5 minutes.  Set aside.

To prepare the risotto: Invite your guest into the kitchen, share a glass of
wine while you take turns stirring the risotto....

In a heavy bottom, medium saucepan over high heat, film the bottom with olive oil.   Add onions and sauté, stirring often until they are translucent, about 2 minutes.   Add the shallots and sauté for about 1 minute.   Reduce the heat to moderately high, stir the rice into the onion mixture and toast it by stirring rather slowly and constantly until the grains turn golden, feel loose and dry; "They will click softly in the pan."   At once, add the wine, raise the heat to high and broil it down.  When the rice is almost dry, ladle in enough hot broth to barely cover the rice.   Regulate the heat so the broth just simmers.   Constantly and slowly keep stirring from now on.

Continue adding chicken broth as the rice absorbs it and after the rice has been cooking for about 8 minutes stir in the sautéed wild mushrooms.   Ladle about 1/4 cup of broth into the sauté pan to deglaze it and pour the liquid into the risotto.   Keep stirring the risotto.    Remove the soaked porcini and squeeze their juices back into the bowl.  Chop the soaked mushrooms and stir them into the risotto.   Strain out any sand and sediment at the bottom of the bow, then pour the soaking juices into the risotto.
When the grains have doubled in size and are suspended in a creamy liquid and rice is just tender - al dente, remove the risotto from the heat.    Stir in the butter and half of the cheese with a wooden spoon; season with pepper to taste.   Immediately transfer the risotto to warmed soup plates, sprinkle with Parmesan cheese and serve at once.  Pass remaining cheese at the table.

Robert Del Grande

"Romance thrives on high quality simplicity.  (Inversely, therefore, the ostentation of overt complexity suffocates the muses of romance.)   The single flower, the simple kiss, the sensual avocado, sensational beef, unctuous olive oil from a fine estate, and sea salt harvested by hand from the foaming sea - these things will call Venus from the waves.   As the summoner of such enchantment, the cook must not be consumed by the fires of the kitchen or arrive at the table emanating a cologne of smoke and perspiration.  Inspiration is the key to romantic spontaneity; and good planning makes room for other flights of fancy.  So think ahead and shop well - choose that singular avocado, those perfect filets, purchase that rare salt and the evening will take wing."

Filet Mignon with Avocado and Sea Salt

Ingredients:

1 perfectly ripe Haas avocado
2 each first quality filet mignons, 6 to 8 ounces each
1 teaspoon very good coarse sea salt   (Fleur de Sel)
2 tablespoons very high quality extra virgin olive oil
A few cilantro sprigs for garnish

To prepare:
 
1.Split the avocado in half, remove the seed.   Using a sharp paring knife, make very fine, shallow lengthwise slits through the avocado skin.    Peel away the skin and cut the meat of the avocado into 1/4 inch think lengthwise slices.  Reserve, drizzle a splash of lime juice over the fruit.

Season the filet mignons with salt and freshly ground black pepper. Lightly flatten each filet with your hand.

In a sauté pan over very high heat, coat the pan with a film of oil. When the oil begins to smoke, place the filet in the pan and sear both sides until nicely brown but very rare, about 2 minutes on each side.  Transfer the filets to an ovenproof pan fitted with a roasting rack. Can be done ahead of time up to this point.

Preheat the oven to 350 degree F.  When ready to serve, cook the filets in the oven for 15 to 20 minutes for medium rare or according to personal preference.

To serve, place a filet mignon in the center of each warm dinner plate. Gently lay a few slices of avocado over each filet.  Sprinkle with sea salt and drizzle olive oil over the whole affair.  Garnish with cilantro sprigs.
 
Serve Cilantro and Serrano Chile Rice on the side.

'The unique piquant flavors of cilantro and serrano chile pepper, the staples of  "Cowboy Cuisine" dress up the aromatic rice with a little spicy surprise, the perfect accompaniment for filet and avocado."

Cilantro and Serrano Chile Rice

Ingredients:

1 3/4 cups chicken broth
1 teaspoon salt
1 cup white aromatic rice  (Texmati brand)
1 tablespoons unsalted butter, softened
1/2 medium white onion, finely minced
1 to 2 serrano chile, stemmed, seeded, and finely minced
1/4 cup cilantro leaves, finely chopped

To Prepare:

In a 1-quart saucepan over high heat, combine the chicken stock, salt, and rice.   Bring to a boil, stir well, and cover the pan.  REDUCE the heat to very low and simmer until all the water is absorbed, about 15 to 18 minutes.

Meanwhile, in a small bowl using a wooden spoon, mix the butter, minced onion, serrano chile and cilantro until combined.   Using a fork or two chopsticks, stir the cilantro mixture into the hot rice until the butter melts and the ingredients are well distributed.  Cover the pan and let stand for 5 minutes.   Serve at once with the steak and avocado.

Bobby Flay

"Yellow peppers and saffron add a glorious hint of color to both the plate and the palate when drizzled over the pink pan grilled rich tasting salmon. For the best flavor, chef Flay first roasts the pepper and pan toasts the saffron that's used in the sauce. Make the sauce and the couscous with vegetables before your object of affection arrives. All you need to do for the dinner is grill the salmon-quite dramatic in (in fact you may end up feeling a chef yourself! Move over Bobby!"

Bobby's Pan Grilled Salmon with Yellow Pepper Saffron Sauce

2 salmon fillets, 6 ounces each with skin on
1 tablespoon olive oil
Sea salt and ancho chile pepper powder, to taste
1/4 yellow bell pepper, finely chopped
1/4 red bell pepper, finely chopped

For the sauce:

1 large yellow bell pepper, roasted
3 tablespoons rice wine vinegar
3 large cloves garlic, coarsely shopped
Pinch of saffron threads, pan toasted
1 1/2 teaspoons honey
1/2 teaspoon Dijon mustard
Scant 2/3-cup extra virgin olive oil
Coarse salt and freshly ground black pepper to taste

To prepare:
 
Make the sauce, up to 6 hours ahead. Coarsely chop the roasted pepper.

In a small dry skillet over high heat, toast the saffron threads shaking the pan continuously, until they become aromatic, about 1 minute. Immediately remove from the heat.

In a blender or food processor, combine the roasted pepper, vinegar, garlic, saffron, honey, and mustard. Blend for 30 seconds. Through the feeding tube, slowly add the oil until the sauce emulsifies. Transfer to a bowl; season to taste with salt and pepper. Cover with plastic wrap and
set-aside until serving time.

To pan-grill the salmon:

Place a grill pan over high heat and heat it until smoking. Brush the salmon on both sides with olive oil and sprinkle with salt and ancho chile pepper. Grill; skin side down until golden brown, about 3 minutes. Turn over, lower the heat to medium and continue cooking for 3 to 4 minutes.
Transfer the salmon to a warm dinner plate; drizzle with the sauce on the fish and plate. Garnish with finely chopped red and yellow peppers.

Serve at once.

"Roasting root vegetables deepens their flavor to a rich, mellow, and sweet
taste. A secret that turns this couscous into a special dish that you could
serve it as the main course to the vegetarian if she is the object of your
affection."

Israeli Couscous with Roasted Root Vegetables

1 carrot, peeled and cut into 1/2 inch cubes
1 parsnip, peeled and cut into 1/2 inch cubes
1 medium beet, peeled and cut into 1/2 inch cubes
About 1/4 cup olive oil
Salt and freshly ground black pepper
1/2 small red onion, finely chopped
1 large clove of garlic finely chopped
6 ounces Israeli couscous
2 tablespoons red wine vinegar
1 1/2 teaspoons chipotle pepper puree
1 1/2 tablespoons finely chopped fresh rosemary
2 sage leaves cut into chiffonade
1 1/2 teaspoons finely chopped fresh thyme
1 1/2 tablespoons finely chopped fresh cilantro

To prepare:

Preheat the oven to 425 degrees. Line a jellyroll pan with aluminum foil; lightly film the bottom with oil. Scatter the carrots, parsnips and beets in the pan, drizzle with enough oil to lightly coat, toss and season with salt and pepper. Roast until the vegetables are just cooked through, about 25 minutes. Set aside.

In a medium saucepan over medium-high heat, warm 1 tablespoon of oil. Add the onions and cook until soft and translucent, about 3 minutes. Add the garlic and cook for 1 minute. Stir in the couscous, adding as much oil as necessary to coat it with oil. Add enough cold water to the pan to just cover the couscous. Bring to a boil, cover, reduce the heat and cook until all the water is absorbed, follow directions on side of the package for time.

When the water is absorbed, add the roasted vegetables along with their collective juices. Using a fork, toss well to combine couscous with the vegetables. Add the vinegar, 1 tablespoon of oil, the fresh herbs, and toss well. Taste and correct the seasonings. Serve hot or at room
temperature.

Wayne Nish

"The blending of olive oil and soy sauce on the same plate seems to be the perfect embodiment of East-West food combinations. For this dish, Wayne uses a single olive oil, first cold pressing Ligurean Olive Oil and imported Japanese soy sauce. Buy the best ingredients you can find. Hamachi, also known as Japanese Yellowtail Tuna, is an excellent fish, but others can be substituted including Coho or White King Salmon, Fluke, Flounder, Halibut, Bluefin Tuna, Ahi, Striped Bass or Black Sea Bass."

Sashimi of Hamachi

Ingredients:

1/3 pound fresh Hamachi
2 tablespoons extra virgin olive oil
2 tablespoons Japanese soy sauce
1 tablespoon white sesame seeds, not toasted
2 tablespoons fresh chives finely cut

To prepare:
1.Using a very sharp knife, cut the fish into very thin slices.
2.Evenly arrange the slices of fish on two dinner plates.
3.Using your finger over the top of the bottle or with a 'spout,' drizzle
first with the olive oil, then the soy sauce, sprinkle the sesame seeds and
chives, dividing each ingredient evenly over the fish. Serve at once.

"Madeira, tarragon and freshly ground black pepper render the Tournedos of beef fork tender and delicious. The steaks are quickly pan seared and set aside to rest while the sauce is made in the same pan. Flaming the Madeira evaporates the alcohol and enhances the rich sauce for a fast finish."

Tournedos of Beef with Shallot and Morel Madeira Sauce

Ingredients:

2 (6 to 8 ounce) Tournedos of beef, sliced 1 to 1 1/4 inch thick, well-trimmed
1/2 teaspoon dried tarragon
1/4 to 1/2 teaspoons fresh coarsely ground black pepper
2 teaspoons Madeira
Pinch of coarse sea salt
For the sauce:
1/4 cup Madeira
2 medium shallots, minced
8 fresh morels, washed and patted dry
1/4 teaspoon chopped fresh tarragon
1 teaspoons unsalted butter, soft

To marinate the Tournedos: Can be done ahead, up to 6 hours.

Rub tarragon and pepper into the meat, place on a plate and drizzle with 2 teaspoons of Madeira. Cover and let stand at room temperature for up to 1 hour or refrigerate for up to 6 hours. Remove 1 hour before cooking.

Place chopped shallots, morels, fresh tarragon, and the butter in small ramekins set on a tray next to the stove one-hour before dinner.To pan sear and make sauce:

In a non-reactive sauté pan over high heat, heat the pan until nearly smoking. Sprinkle salt on the hot pan. Sear the meat until brown on both sides, about 3 to 4 minutes per side for rare. Sear longer according to personal preference. Transfer the Tournedos to a warm plate and set near by the stove.

Add Madeira to the pan, using a long wooden match and holding your head away from the pan, ignite the Madeira. Turn off the gas, and then tilt the pan back and forth until the flames subside. Add the shallots to the pan and cook until they begin to soften, about 3 minutes. Add the morels and sauté until cooked, about 3 to 4 minutes longer. Season with fresh tarragon. Remove the pan from the heat. Swirl soft butter into the sauce to "finish."

Place a Tournedos on one side of a warm dinner plate, spoon the sauce over the meat and serve with vegetables.

Baby Garden Vegetables

Vibrant tiny green beans, yellow and pale green patty pan squash, and bright orange baby carrots create a rainbow of color and spirited flavor to the menu.

One small handful of tiny baby green beans, stem ends removed
14 baby patty pan squash
10 baby carrots
1/4 cup chopped fresh flat leaf parsley

To prepare: Can be done early in the day

Bring a large pot of salted water to a boil over high heat. Drop one variety of vegetable at a time into the boiling water. Be careful not to over cook them. Using a metal strainer, scoop the barely cooked vegetables out of the boiling water and plunge them directly into a large bowl of cold water to stop the cooking process. Drain well in a colander and repeat this process for each vegetable.

Place the drained vegetables in a glass bowl, cover with plastic wrap and set-aside until serving time for up to 2 hours. Refrigerate if preparing early in the day.

To serve:

Reheat the vegetables in the covered dish in the microwave until they are
steaming, about 2 to 3 minutes. Dust with parsley and arrange on the plate next to tournedos and potato napoleon.

Thin slices of mushrooms alternated with yukon gold potatoes won't weigh you down. This light stack is the perfect complement to steak.potato and mushroom napoleon.

1 Yukon gold potato
1 large portobello mushroom
1 cup oil for roasting the mushroom
2 thyme sprigs
2 cloves garlic, minced
1/4 cup unsalted butter, melted
Salt and freshly ground black pepper to taste
Parchment paper

To prepare the mushrooms and potato: Should be done ahead of time.....

Preheat the oven to 325 degrees F. In a small stainless steel or enameled baking dish that will hold the mushroom in one layer yet be just slightly larger than the mushroom, place the mushroom cap side up. Cover with oil, garlic, and thyme. Tightly cover the pan with aluminum foil and bake for 40 minutes. REDUCE the oven temperature to 250 degrees F.

Remove the mushroom, pour off the oil and reserve for another use. Cut the mushroom into 1/8-inch thick slices and transfer to a plate, cover, and set aside.

Lightly butter a sheet tray (jellyroll pan) with melted butter, have another tray to fit on top.

Peel the potato and rinse in cold water. Pat it dry and cut into 1/8 inch thick slices either by hand or on a mandolin. Place the potato slices individually on the buttered baking sheet. Brush each one with a little more melted butter, sprinkle with salt and pepper. Now, place a piece of parchment paper on top of the potatoes and weight down with another sheet tray. Place the tray of potatoes on the center rack of the oven and bake at 250 degrees F. for 20 minutes, or until cooked but not brown. Can be done ahead, early in the day.

To assemble, bake and serve: Raise the oven temperature to 400 degrees F.On a the same baking sheet tray; begin with a potato slice, then add 2 slices of mushroom, repeat and top with a potato slice. Brush with melted butter and return the potato Napoleons to the oven and bake until heated through.... About 10 minutes.

Mesculun and Fresh Raspberry Salad

"Assorted greens tossed with a refreshing vinaigrette and adorned with raspberries makes a heavenly salad that tickles the taste buds and cleanses the palate."

For the salad:

4 ounces mesclun or two large handfuls
1/4 cup fresh raspberries, washed
1 1/2 tablespoons toasted pine nuts (see page....)
For the vinaigrette:
1 teaspoon Dijon mustard
1 1/2 teaspoon champagne vinegar
3 to 5 tablespoons extra virgin olive oil
Freshly ground black pepper
Optional: 1/4 bunch organic violets or Johnny jump-ups, washed

To prepare:

In a small mixing bowl, whisk together the mustard, vinegar, and olive oil until well mixed. Season with black pepper. Can be made ahead and set aside.

Gently toss the green with the dressing, transfer to salad plates, sprinkle with raspberries, pine nuts and optional violets and serve at once.

Panna Cotta with Bittersweet Almond Cream

"An unmatchable, cool, smooth and creamy white on white dessert that is absolutely elegant. Using sheep's milk yogurt for the depth and length of flavor, the panna cotta at March is remarkable. However, plain non-fat yogurt is a good substitute. Make the whole recipe, for sampling during the middle of the night."

For the Panna Cotta:

1 package of Knox unflavored gelatin
1/4 cup of milk
1 1/4 cup heavy cream
1/2 cup sugar
Pinch of salt
1-cup sheep's milk yogurt*
For almond cream:
1/3 cup blanched and sliced almonds
3/4 cup heavy cream
4 tablespoons sugar
Pinch of salt
Almond essence* to taste
2 sprigs of fresh mint

To prepare the panna cotta: Must be done at least one day ahead.

In a small glass measuring cup, whisk the gelatin into the milk and set aside to soften, about 5 minutes. Meanwhile, fill a saucepan with 2 to 3 inches of water and bring to a simmer. Set the pan off the heat. When the gelatin is soft, place the cup in the hot water bath and let it sit until the mixture becomes liquid stir until completely dissolved, about 5 minutes longer.

Meanwhile, in a small saucepan over moderately high heat, whisk together the cream, sugar, salt, and yogurt. Gently heat the mixture until the sugar is completely dissolved. Remove from the heat and let cool slightly. Whisk the dissolved gelatin into the mixture. Pass the custard through a chinois or fine mesh sieve to insure absolute smoothness.

Have on hand 6, 1/2 cup custard cups or ramekins, set on a tray. Pour the custard into the cups or ramekins, cover with plastic wrap, and refrigerate at least 24 hours or up to 3 days.

To prepare the almond cream:

In a blender or food processor fitted with a stainless steel blade, blend the almonds to a powder.

In a medium saucepan over moderate heat, bring the cream, sugar, and salt to a simmer. Remove the pan from heat and stir in the powdered almonds. Let cool to room temperature, about 2 hours. Pass the cream through a chinois or fine mesh sieve set over a bowl. Whisk in the almond essence to taste. Can
be make ahead, store in glass jar and refrigerate.

To serve:

Run a thin knife around the edge of the panna cotta and unmold onto rimmed pretty dessert plates. Pour a generous amount of the almond cream over the panna cotta allowing it to pool around the mold, garnish with a sprig of mint.