Panna Cotta

This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)

Our friend Edith told us about this recipe, so I tried it out to give as a dessert to Mariano.  The flavor is very delicate and it is perfect to follow a big meal. Panna Cotta is an Italian dessert, literally translated it means cooked cream.  It can be topped with berries, berry pure, caramel or chocolate. Personally, I prefer to top it with very ripe berries cooked in a little water with sugar so the whole bite has a bit more consistency.   To make it use liquid cream used for whipping, not to promote any brands, but so you get the right one… I used Anchor whipping cream.

I forgot to oil the molds, so maybe that’s why my unmolding doesn’t look so great…

Helga

Panna Cotta

Recommended by Edith Paiz, recipe by David Lebovitz

Serves 6

Ingredients:
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)
6 tablespoons cold water
2 cups of mixed berries
1/2 cup of sugar (or more if the berries are too tart)
3/4 cups of water

Directions:

1. Heat the heavy cream and sugar in a saucepan or microwave. 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 into the cream and add the bean pod. Cover, and let infuse for 30 minutes. Remove the bean then rewarm the mixture before continuing.
2. Lightly oil six custard cups with a neutral-tasting oil.
3. Sprinkle the gelatin over the cold water in a medium-sized bowl and let stand 5 to 10 minutes.
4. Pour the very warm Panna Cotta mixture over the gelatin and stir until the gelatin is completely dissolved.
5. Divide the Panna Cotta mixture into the prepared cups, then chill them until firm, which will take at least two hours but I let them stand at least four hours.
6. If you’re pressed for time, pour the Panna Cotta mixture into wine goblets so you can serve them in the glasses, without unmolding.
7. Run a sharp knife around the edge of each Panna Cotta and unmold each onto a serving plate, and garnish as desired.

For the Topping:

1. Heat the mixed sliced berries, or any kind of berry you can find
2. Add sugar (adjust according to the tartness of the berries) and water. Let the berries cook until tender, about 10-12 minutes.
3. Spoon over unmolded panna cottas

© 2011 – 2020, The Foodies’ Kitchen. All rights reserved | Todos los derechos reservados

This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)