Panna Cotta Recipe - Cooking Index
Panna Cotta Recipe - Cooking Index
This recipe is from the Osteria Giusti in Modena. Osteria Giusti uses saba -- grape must cooked for 12 hours until thick -- not worth attempting without a source of wine-grape must.
Courses: Dessert| 2 cups | 474ml | Heavy cream - minus 2 tbspns |
| To dissolve the gelatin | ||
| 1/4 cup | 49g / 1.7oz | Sugar |
| 1 1/2 teaspoons | 7.5ml | Gelatin - (1/2 packet) |
| 4 tablespoons | 60ml | Fruit puree - (to 8 tbspns) |
| = (or sweetened fruit or chocolate sauce) |
Heat cream with sugar, simmering for 15 minutes. Sprinkle gelatin over 2 tablespoons of cream. Remove simmered cream from heat and add gelatin mixture, stirring to dissolve. Pour 1/2 cup of this new mixture into four lightly-oiled metal molds and refrigerate for 4 to 6 hours.
Dip mold in hot water and run a knife around the edge; unmold panna cotta onto individual serving dishes. Serve each with 1 to 2 tablespoons sauce, either fruit puree, sweetened fruit or chocolate sauce.
Source:
Bon Appetit, April 1997
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