Spiced panna cotta with fruit and balsamic vinegar
The spiced panna cotta with fruit and balsamic vinegar is a dessert we developed with chef Aurora Mazzucchelli, who spent a whole day with us creating a new recipe book.
Ingredients · Servings 5 people
- 500 g fresh cream
- 50 g sugar plus a little more
- 6g food gelatin in sheets
- 1 album
- Timut pepper
- Jamaica pepper
- salvia
- nutmeg
- rosemary
- white, black and red grapes
- Alchechengi
- kumquat
- balsamic vinegar
Method · 30 minuti più 15 ore di riposo
- Pour the cream into a bowl and season with a teaspoon of crushed Timut pepper, a teaspoon of crushed Jamaican pepper, a pinch of crushed nutmeg, and a sprig of rosemary. Cover with plastic wrap and refrigerate for 12 hours.
- Soak the gelatin in 18 g of water.
- Strain the cream, weigh it again, adding more if necessary to reach 500 g, and heat it with the sugar until almost boiling, then add the softened gelatine and let it dissolve.
- Pour the panna cotta into 5 or 6 portion cups or soup plates, depending on the size.
- Place them in the refrigerator for 3 hours.
- Clean the fruit and halve the grapes, slice the kumquats, and keep the physalis whole, with their leaves. Dip the sage leaves in beaten egg whites, then in granulated sugar and let them dry.
- Arrange the fruit and sage on the surface of the panna cotta and drizzle with balsamic vinegar.
Compared to our initial idea, Chef Mazzucchelli suggested, "I don't really like the idea of adding cooked must to panna cotta during cooking. I prefer a white panna cotta, perhaps flavored with spices, and then garnished with must or balsamic vinegar." We followed her advice and now we invite you to try this dessert!