Deconstructed Panna Cotta
A different way to serve this Italian classic.
- Serves: 4 |
- Difficulty: moderate
- Prep Time : 15 mins |
- Cook Time : 20 mins
Vanilla and Lime Panna Cotta
180 g milk
125 g castor sugar
2 gelatine leaves
1 vanilla pod
zest of 2 limes
15 ml grappa
¼ C (60 ml) vanilla sugar
Optional to garnish – crushed shortbread and berry sorbet.
Bloom the gelatine leaves in ice water.
Place the cream, milk, sugar, scraped vanilla pod and seeds into a saucepan and place over a medium heat. When the mixture comes to a boil, turn the heat to low and allow ¼ of the liquid to reduce out.
Take off the heat, stir in the bloomed gelatine and strain through a fine sieve.
Add the lime zest and cool the mixture over an ice bath until just cooled).
Place the pannacotta into individual glasses or bowls and refrigerate.
Macerate the sliced berries in grappa and vanilla sugar to taste.
Once the pannacotta has set, pile the berries up the one side of the glass
Place a pile of crumbled shortbread on one side of the glass, place a scoop of sorbet onto the shortbread and serve immediately.
To make the pictured version – Flatacotta, divide the mixture between 4 plates, you will need to use a plate that has a slight rim, to avoid the mixture pouring out. Refrigerate until set
Draw an imaginary line down the middle of the pannacotta and only ‘plate’ on the one half.
With a very small sauce bottle place a few drops of berry coulis on the pannacotta.
Place the grappa macerated berries randomly on the pannacotta followed by a few small piles of crumbled shortbread.
Garnish with pea shoots or a similar style greenery.
Scoop the berry sorbet and place to the one side and serve immediately.