Panna cotta is an impressive dessert, yet a relatively simple dish to make. The beauty of this “cooked cream” dessert from Italy’s Piedmont region is that it goes well with just about any fruit or berry sauce. Here Sandro unearths a classic recipe from his little black book of family recipes and uses a sauce he made from raspberries he picked and canned from Sauvie Island Organics farm last summer.
Ingredients:
500 g Cream
200 g Milk
10 g Gelatin
50 g Sugar
50 g Honey
1 Vanilla Bean
Instructions:
Before you begin… If you are putting a fruit jam or sauce below the panna cotta, do that in advance by filling the bottom of your cups with a 1/4 inch of the fruit. Set aside and move forward with these custard instructions…
Pour the gelatin in 50 g of cold milk for 2 min.
In a cooking pot mix together cream, the leftover milk (150 g), sugar, honey, and one opened vanilla bean.
Warm up the mix between 104 F and 120 F then remove the pot from the stove and pour the gelatin.
Stir the mix well then pour it in small containers.
If you’re putting a jam or sauce below, hover a spoon above the fruit layer in the cup and pour the cream into the spoon to slow the flow and keep the custard from mixing in.
Keep them in the fridge for 7 - 8 hours.
