Pannacotta recipes

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Slow Food University- Bra
Our visit of course included a delicious lunch composed of a seasonal vegetable salad with a slow poached egg yolk on top, followed by a spinach crème with risotto rice served with sweet pumpkin puree a very interesting combination with the bitter green of the spinach contrasting to the sweetness of the pumpkin.
I loved it but a few disagreed. The desert was to die for..a pannacotta crème served with natural milk ice-cream. They often have very special guests chefs of world renoun, this meal as made by the resident chef and it was delicious, so you see it is not only the great names who cook well. Pure and simple can win too.
Here are two of my own recipes
White chocolate pannacotta
Serves 6-8
600ml cream
150ml milk
60g sugar
7g gelatin
200g white chocolate
Put the cream, milk and sugar into a saucepan and melt the sugar whilst stirring.
Meanwhile, soak the gelatin sheets in cold water for a few minutes.
Take the pan off the heat when the cream begins to bubble up the sides of the pan. Stir in the white chocolate until melted.
Squeeze excess water from the gelatin and add to the mixture, stirring until dissolved.
Pour the mixture into moulds with a 6-8cm diameter. Stand the moulds on a tray and refrigerate for at least 5 hours or overnight until set.
Turn out by dipping the base of the mould into hot water. Invert on a plate and shake to release the pannacotta.
Pannacotta with Amaretto and Amaretti’s:
1 ½ l cream
± 125 g sugar
1 stick of vanilla
7 leaves of gelatine
8 tbsp of milk
2 pears cut into small pieces
Grappa sauce:
1 dl Amaretto
50 g sugar
1 dl water
1 tsp lemon juice
a handful of raisins
Bring 1 litre of the cream with the vanilla stick to the boil, allow to simmer gently for 10 minutes add 100g of the sugar and stir well Remove the pan with cream from the heat and leave to stand for 10 minutes
Meanwhile soak the gelatine in the milk and squeeze out
Remove the vanilla stick and the lemon zest and stir in the gelatine until the gelatine has completely melted
Pour the mixture in a big bowl and leave to cool until almost set or place over iced water and stir from time to time.
Grease 12 ramequins or small coffee cups with light oil and turn upside down until you use them.
Beat the rest of the cream with the remaining sugar until holding shape. Fold into the cold mixture with the fruit and spoon the mixture into the forms immediately
Heat the amaretto and sugar together in a pan with the water add the lemon juice and the raisins, lower the heat so that the sauce may thicken slowly Remove from the heat and leave to cool
Take the ramequins out of the fridge and turn upside down on the plates. Serve with the sauce poured around.
300 g brown sugar
180 g almonds
20 g bitter almonds
2 egg whites
pine nuts
grated lemon zest
Blanche the almonds, peel them and dry them in the oven.
Stamp them with a mortar and add one egg white (You can also do this with a food processor but then the mixture will be less fine)
Knead the almond mixture with half the sugar.
Add the remaining egg whites en the zest
Finally add the rest of the sugar
Roll the dough in the shape of a sausage, cut in small slices and form flat cookies.
Press the cookies flat with your hands and stick pine nuts and pistachio nuts in them
Rub some butter on a tin and dust with some flour and sugar (just a little!).
Sprinkle some sugar over the amaretti’s, place them on the tin (not to close) and bake them in a preheated oven (225° C, ± 15 minutes).

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