Maraschino Cherry Elixir Panna Cotta

Ingredients:

• 1 cup heavy cream
• 1 cup whole milk
• 0.5 cup sugar
• 2.5 tsp gelatin
• 1 oz Amato's Maraschino Elixir

Optional: candied cherries or toasted almonds for garnish

Instructions:

1. Bloom gelatin in 2 tbsp cold water.
2. Heat milk, cream, and sugar until warm (not boiling).
3. Stir in gelatin and elixir, then pour into ramekins.
4. Chill until set, 4–6 hours.
5. Garnish and serve.

Flavor Profile: Creamy and elegant with subtle cherry-

almond warmth and a sophisticated finish.

Chocolate Maraschino Elixir

Pots de Crème

Ingredients:

• 4 oz dark chocolate (chopped or chips)
• 1/2 cup heavy cream
• 2 tbsp Amato’s Maraschino Elixir
• Pinch of salt
• Optional: whipped cream, cherry, or shaved chocolate for garnish



Instructions:

1. Heat the cream : In a small saucepan or microwave-safe bowl, heat cream until just steaming (not boiling).
2. Melt the chocolate: Pour the hot cream over the chocolate and let sit for 1 minute. Stir until smooth and glossy.
3. Add the Elixir: Stir in Amato’s Maraschino Elixir and a pinch of salt.
4. Chill and serve: Pour into small glasses, espresso cups, or ramekins. Chill for at least 1 hour until slightly firm.
5. Garnish (optional)

Flavor Profile: Rich and smooth with a dark chocolate base, elevated by the bright cherry-

almond notes of the elixir. Silky, indulgent, and subtly floral—it’s like a grown-up mousse meets a chocolate truffle, no eggs required.