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Panna Cotta |
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Serves: 6 Print this RecipeCategory: Spoon Desserts The best version of this dessert I have had was in Piedmont at the Giardino da Felicin, a favorite restaurant in Monforte d'Alba. It had just been made and was barely gelled. When I touched it with my spoon, its shape yielded smoothly. The dessert melted in my mouth and tasted of nothing but the finest sweet, fresh cream. The name of this Piedmontese dessert means "cooked cream," though there is practically no cooking involved. A fresh berry sauce or warm chocolate sauce goes well with it, or just some fresh fruit. 1 envelope unflavored gelatin 1 1/2 cups whole milk 1 1/2 cups heavy or whipping cream 1 vanilla bean or 2 teaspoons pure vanilla extract 1 strip lemon zest (2-inch) 1/4 cup sugar Fresh Strawberry Sauce 1 Sprinkle the gelatin over the milk and let stand 2 minutes until the gelatin absorbs some of the liquid and softens. 2 In a medium saucepan, combine the cream, vanilla bean (if using vanilla extract, reserve until later), lemon zest, and sugar. Bring to a simmer over medium heat. Add the gelatin mixture and cook, stirring frequently, until the gelatin is completely dissolved, about 3 minutes. 3 Remove the vanilla bean and lemon zest with a slotted spoon. Slit the vanilla bean lengthwise with a small sharp knife and scrape the seeds out. Stir the seeds into the cream mixture. (Or add the vanilla extract, if using.) 4 Pour the cream into a large bowl. Fill a larger bowl with ice and set the bowl with the cream in the ice. Let the cream cool, stirring frequently, until it begins to set, about 10 minutes. Pour the cream into 6 individual custard cups. Cover and chill until set, 4 hours up to overnight. 5 Prepare the strawberry sauce, if necessary. When ready to serve, briefly dip the bottom of the cups in a bowl filled with warm water to loosen. Run a small knife around the inside of the cups. Invert the cups onto serving plates. Spoon the sauce over each and serve. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Panna Cotta comes from the Cook'n in Italy collection. Click here to order this CD or download this brand-name recipe set right now! Livia’s Apple Cake Apricots in Lemon Syrup Berries with Lemon and Sugar Strawberries with Balsamic Vinegar Raspberries with Mascarpone and Balsamic Vinegar Cherries in Barolo Hot Roasted Chestnuts Fig Preserves Fig Preserves Chocolate-Dipped Figs Figs in Wine Syrup Dora’s Baked Figs Honeydew in Mint Syrup Oranges in Orange Syrup Oranges Gratinéed with Zabaglione White Peaches in Asti Spumante Peaches in Red Wine Amaretti-Stuffed Peaches Pears in Orange Sauce Pears with Marsala and Cream Pears with Warm Chocolate Sauce Rum-Spiced Pears Spiced Pears with Pecorino Poached Pears with Gorgonzola Pear or Apple Pudding Cake Warm Fruit Compote Venetian Caramelized Fruit Fruit with Honey and Grappa Winter Fruit Salad Grilled Summer Fruit Eat-and-Drink Dessert Warm Ricotta with Honey Coffee Ricotta Mascarpone and Peaches Chocolate Foam with Raspberries Tiramisù Strawberry Tiramisù Italian Trifle Zabaglione Chocolate Zabaglione Chilled Zabaglione with Berries Lemon Gelatin Orange Rum Gelatin Espresso Gelatin Panna Cotta Crème Brûlée Mascarpone and Coffee Cups Chestnut "Mountain" Chocolate Pudding Chocolate Chip Rice Pudding Coffee Caramel Custard Chocolate Crème Caramel Amaretti Caramel Custard Simple Syrup for Granita Lemon Granita Watermelon Granita Tangerine Granita Strawberry Wine Granita Coffee Granita Citrus and Campari Granita White Peach and Prosecco Granita Chocolate Sorbet Prosecco Lemon Slush Pink Prosecco Slush Cream Ice Cream Lemon Ice Cream Ricotta Ice Cream Mascarpone Ice Cream Cinnamon Ice Cream Espresso Ice Cream Walnut Caramel Ice Cream Honey Ice Cream with Nougat Amaretti Gelato Drowned Ice Cream Ice Cream with Balsamic Vinegar Ice Cream Truffles Almond Cream Cups Orange Spumone Almond Semifreddo Florentine Frozen Dome Cake Honeyed Mascarpone Sauce Fresh Strawberry Sauce Warm Berry Sauce Year-Round Raspberry Sauce Warm Chocolate Sauce * Fruit, Ice Cream, and Spoon Desserts |
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