Panna Cotta

[johsa]

The basic recipe is quite simple but what is your favorite way of making it. Fresh berries at the side or adding white chocolate to the cream or?

Share your favorite ways to serve this great dessert.

 

[The Count of Merkur Cristo]

John:
This my recipe for easy Panna Cotta (a traditional Piemontese pudding), that you can do at home

Panna Cotta - Eight (8) servings

4 cups heavy cream
1/2 cup sugar
2 teaspoons of vanilla extract, or 1 vanilla bean, split lengthwise
2 packets powdered gelatin (about 4 1/2 teaspoons)
4 tablespoons cold water
2 tablespoons Anisette

Fruit Purees

1 ea Mango
2 lbs Strawberries
2l bs Blueberries

Method

1. Warm the heavy cream and sugar in a saucepan over low heat. Once the sugar is dissolved, remove from heat and stir in the vanilla extract. (If using a vanilla bean, scrape the seeds from the bean and discard. Then add the bean pod into the cream. Cover, and let infuse for 30 minutes. Remove the bean pod and discard.

2. Very, very lightly oil eight custard (or decorative tins...say like heart shapes), cups with spray nuetral-tasing Pam.

3. Sprinkle the gelatin over the cold water in a medium-sized bowl and let stand 5 to 10 minutes. Then mix the gelatin with your fingers to completely dissolve the gelatin. Add the Anisette and re-mix.

4. Pour the cooled Panna Cotta mixture over the gelatin and stir until the gelatin is completely dissolved.

5. Divide the Panna Cotta mixture into the prepared cups, and then chill them until firm, which will take at least three (3) hours.

6. Carefully run a sharp knife around the edge of each Panna Cotta and unmold (invert) each onto a serving plate.

7. Purree each of the Fruits in a Cuisineart, reserve and chill.

Plate Set-up

Ladle a small amount of each of the Purees (tri-color affect), onto ‘chilled’ serving 8 inch dinner plates. Slide the unmolded Panna Cotta in the center of the Purees, and garnish with a Strawberry ‘fan, reserved Blueberries and a fresh Mint sprig on top.

Bon Appetit

Christopher
Certified Executive Chef® (CEC®), American Culinary Federation (ACF)