Panna Cotta all' Antica
This is the original recipe for Pannacotta, this is the way our Grandmothers used to make it, before gelatin sheets had been invented.
We much prefer this version, no gluey texture, just plenty of flavour.
500 ml double cream
80g sugar
30g honey
4 egg whites
1/2 tsp vanilla paste
1 pinch salt
Gently whisk the egg whites with a pinch of salt, just to break them up, until you get a bit of a foam on top.
In the meantime heat up the cream with the sugar and the vanilla paste, just until the sugar has dissolved, being careful not to boil the cream.
Once the cream has completely cooled down add the egg whites and mix.
Place 6 ramekins in a deep oven tray; fill the oven tray with water so that the water reaches a finger or two below the border of the ramekins.
Distribute the liquid mixture in the 6 ramekins.
Bake in the oven at 120C for about one hour. Let the ramekins cool in the water and then transfer to the fridge.
It can be served plain, with a caramel sauce or with a berry coulis.
We much prefer this version, no gluey texture, just plenty of flavour.
80g sugar
30g honey
4 egg whites
1/2 tsp vanilla paste
1 pinch salt
Gently whisk the egg whites with a pinch of salt, just to break them up, until you get a bit of a foam on top.
In the meantime heat up the cream with the sugar and the vanilla paste, just until the sugar has dissolved, being careful not to boil the cream.
Once the cream has completely cooled down add the egg whites and mix.
Place 6 ramekins in a deep oven tray; fill the oven tray with water so that the water reaches a finger or two below the border of the ramekins.
Distribute the liquid mixture in the 6 ramekins.
Bake in the oven at 120C for about one hour. Let the ramekins cool in the water and then transfer to the fridge.
It can be served plain, with a caramel sauce or with a berry coulis.
Comments
Post a Comment