I went to Tuscany last month in a attempt for holidays, obviously to enjoy good gastronomy, mountains of Peccorino cheese and drink abundantly the famous Brunello di Muntalcino. As food has transformed lately into my primary work of art I couldn't help bringing the blog in my head, a notepad and the camera of course, my true loyal friend.
One of the main objectives of my trip was capturing the authentic flavour of Italian Panna Cotta -cooked cream-. And although I searched deeply on the menus of Florence's many Trattorias, I found just one restaurant where Panna Cotta was served. To my disappointment and frustration, the place was outrageously expensive and I have greedily resisted to invest in a dessert that, as far as I know, turns out well in my kitchen.
So I am sharing it here, just for you guys. My legitimate -BBC modified- Vanilla Panna Cotta recipe, adorned with appropriate seasonal summer fruits.
3
Gelatine leaves
250
ml double cream
250
ml milk
50
g caster sugar
2
vanilla pods
60
g redcurrants
60
g strawberries
60
g blueberries
60
g blackberries
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| © Diana Chaccour |
Preparation
method
Prepare
5 clean glass recipients where you are going to serve the Panna Cotta. Although
most people prefer to serve this dessert in a flat plate, I think it’s easier
and definitely more entertaining to serve it in small containers directly and then
top it with the fruits or sauce when ready to eat. It’s up to your style!
Now,
place the gelatine leaves in a bowl and cover them with cold water. Allow the
leaves to soften down. Leave in the water until ready to use.
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| © Diana Chaccour |
In
a saucepan mix the milk, double cream, sugar and vanilla seeds. Add the vanilla
pods.
Bring the mixture to simmer for about 5 minutes. Extract the vanilla pods and discard. Remove the saucepan from the heat.
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| © Diana Chaccour |
Bring the mixture to simmer for about 5 minutes. Extract the vanilla pods and discard. Remove the saucepan from the heat.
Now
squeeze the gelatine leaves from the cold water. At this point they should be soft.
Incorporate the leaves into the saucepan and mix well with a wooden spoon until
the gelatine has dissolved.
Divide
the mixture equally into the 5 glass recipients.
Allow them to cool down and now place the recipients in the fridge and leave them there for about 3 hours or until the Panna Cotta solidifies.
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| © Diana Chaccour |
Allow them to cool down and now place the recipients in the fridge and leave them there for about 3 hours or until the Panna Cotta solidifies.
When
ready to serve, top each Panna Cotta with a mixture of the summer fruits
previously mentioned. If the strawberries and blackberries are too large then
cut them in halves or in quarters.
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| © Diana Chaccour |
I
hope you enjoy this lovely and refreshing dessert!
Just delicious..
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| © Diana Chaccour |
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| © Diana Chaccour |
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