Panna cotta recipe
The best way to end a big meal is to taste something sweet. Italian desserts typically incorporate seasonal fruits into a pie, tart or flan hence panna cotta. This dessert traditionally come from the region of Piemontese. I thought the passion fruit glaze was a perfect complement to this light and refreshing dessert along with some assorted berries. Here’s Chef Andrew’s Recipe, Bon Appetite!
Orange infused Panna cotta
1 ½ tea unflavored gelatin
2 tbsp Whole milk
1/4 cup Powdered sugar
1/8 tea Salt
1 ½ cups Heavy cream
1/4 cup Sugar
2 ½ tea Orange zest grated
1/4 cup Freshly squeezed orange juice
3/4 cup Sour cream
Chopped pistachios unsalted for garnish
Fresh berries, strawberries, blackberries, raspberries
Passionfruit glaze
- Sprinkle gelatin over milk in a small bowl until softened
- Combine confectioners sugar, salt and 1 cup of heavy cream
- In a small pot add the sugar over moderate heat until it begins to melt
- Continue to cook, stirring with a folk until sugar is melted into a caramel color
- Stir in the zest to infuse with sugar approximately 35 seconds
- Then incorporate the cream mixture (Be careful it will bubble and harden
- Keep stirring until the caramel is dissolved
- Stir in the gelatin mixture, orang juice until gelatin is dissolved
- Let the mixture stand at room temperature, then strain
- Beat heavy cream until soft peak hold, fold in the sour cream to combine
- Mixture should be smooth
- Spoon the mixture into molds and refrigerate for 6 hours
- To unmold dip into hot water for 2- 3 seconds run knife around the mold to help release the panna cotta
Passionfruit glaze
5 each Passionfruit cut into half pulp removed
3/4 cup Sugar
1 ea Navel Orange freshly squeezed
½ Lemon juice
½ Lime juice
Pinch of salt
In a small pot add all the ingredients and bring to a boil, reduce heat and simmer, make a cornstarch slurry add to the sauce whisk constantly to avoid lumps, strain , cool and serve over panna cotta. This recipe will yield approximately 6 servings
