Panna Cotta is that kind of dessert that you would expect in any Italian restaurant, it is a staple, a must, something that screams from the menu: “We are Italians over here!”.
Panna cotta translates to “cooked cream” in English. It is something that Debi and I like to share anytime we have the opportunity (the luxury) of dining out in one of our favorite restaurants. Debi likes it with a garnish of chocolate sauce, I personally prefer a berry reduction with a hint of liquor… this said, I always end up stealing some chocolate sauce from her plate!
Ingredients:
Panna Cotta
Serves: 6 / Prep Time: 5 mins / Inactive Prep Time: 3 hrs (refrigeration) / Cooking Time: 10 mins
- 1 cup heavy cream
- 1 cup whole milk
- 1 1/4 teaspoons unflavored powdered gelatin
- 3/4 cup confectioners’ sugar
- Rind of 1/2 Lemon / 1 Sprig of Rosemary (option 1)
- Rind of 1/2 Orange / 1 Sprig of Mint (Option 2)
Blackberry Reduction
Serves: 6 / Prep Time: 5 minutes / Cooking Time: 5 minutes
- 3 oz blackberries
- 2 tbsp of mixed berry jam
- 3 tbsp brandy or rum
Chocolate Sauce
Serves: 6 / Cooking Time: 5 minutes
- 1/2 cup Heavy Cream
- 3 oz Dark Chocolate 65%
Preparation:
Panna Cotta
- Pour the cream and the milk to a medium size skillet, cut a vanilla bean length-wise and remove it seeds. Add the vanilla beans and the pod to the cream.
- Add the sugar and on a medium flame heat up the mixture, bring almost to a boil and lower the flame to low.
- In about three tablespoons of water dissolve the gelatin, mixing the powder well with a teaspoon, then add to the hot cream.
- Stir well for about a minute, then use a ladle and a strainer to fill the molds.
- Let the Panna Cotta rest for about 15 minutes, then refrigerate for at least 3 hours.
- When ready to serve prepare a small bowl with iced water and dip the metal molds in it, one by one for about 15 seconds each. Flip on a small dessert plate and get ready to garnish it with you favorite sauce or reduction. If the rims of the Panna Cotta appear to be stuck to the rim of the molds you can use a small pairing knife to separate the dessert from the metal.
Blackberry Reduction
- Rinse the blackberries and put them in a cereal bowl. Using a spoon smash the berries to look like a coarse jam.
- In a non stick skillet mix together the berries, the jam and the liquor; heat up on a medium flame until jam and liquor start forming a nice reduction.
- At this point gently shake the skillet in your hand and let the liquor catch fire for a few moments. Do not let the flame go out by itself, that actually means that you burned all the alcohol in the reduction… It is always once to savor the kick of the liquor on the back of your palate when enjoying this dessert.
- When ready to serve, gently dip the molds in hot water and reverse on a dessert plate, dress with a couple of tablespoons of the jam reduction.
Chocolate Sauce
- Mix Chocolate and cream in a medium size metal bowl.
- Place a large pot of water on the stove and bring it to a gentle simmer.
- Gently float the bowl with ingredients on the hot water while mixing with a rubber spatula until chocolate is completely melted and sauce is silky. Once ready, garnish the dessert before it cools off.
