My favorite Italian restaurants were neighborhood gathering spots. If the food was good enough for local Italians, that was a dead giveaway that it would make me happy too. :) I found fantastic, out-of-the-way places in various cities--Florence, Siena, Pisa, Bologna, and an especially memorable one in Turin. There, the menu was a half sheet of computer paper printed with two or three appetizers, two or three first and second courses, and a couple of desserts. It was quintessentially Italian--they focused on a few dishes that relied on local, fresh ingredients, and they served each dish to perfection. My tuna tagliatelle with peas and parsley in a fish stock was great, but dessert stole the show: my first experience of panna cotta.
Panna cotta is a rich cream pudding flavored with vanilla and sugar, often adorned with a fruit puree. It's simple and delicate but insanely delicious--so much so that I vowed to learn to make it at home, although I was dreading what I imagined would be difficult and time-consuming preparation. I was wrong--it's quick and fairly easy to make, and it turns out great every time. Here is the recipe I use:
Ingredients
1 cup whole milk
2 3/4 teaspoons unflavored gelatin
3 cups heavy cream
2 teaspoons vanilla extract
6 tablespoons sugar
pinch salt
Pour the milk into a saucepan and sprinkle the gelatin evenly over the milk. Let it stand for 10 minutes. While waiting on the milk, fill the bottom of a large bowl with ice water and place a smaller bowl inside the big bowl. Place the cream in a measuring container (or any other container that allows for easy pouring), then add the vanilla to the cream. Set out half a dozen wine glasses.
Heat the milk/gelatin mixture over high heat, stirring constantly until the gelatin is hot and the temperature hits 135 degrees (it should take about 90 seconds). Pull the mixture off the heat and stir in sugar and salt until dissolved (about a minute).
Pour the cream into the milk, stirring constantly. Then transfer it all into the smaller bowl sitting in the pool of ice water. Stir the mixture frequently until it's a little thickened and the temperature cools to 50 degrees (around 10 minutes). Strain the mixture through a strainer and into a measuring cup or some other vessel that will allow for easy pouring. Add the mixture to the wine glasses and then cover them with plastic wrap. Refrigerate at least 4 hours. After it's set, before serving, you can top the mixture with berry puree, whole berries, or crushed cookies. The panna cotta will last for a day or so in the refrigerator.
Panna cotta is a rich cream pudding flavored with vanilla and sugar, often adorned with a fruit puree. It's simple and delicate but insanely delicious--so much so that I vowed to learn to make it at home, although I was dreading what I imagined would be difficult and time-consuming preparation. I was wrong--it's quick and fairly easy to make, and it turns out great every time. Here is the recipe I use:
Ingredients
1 cup whole milk
2 3/4 teaspoons unflavored gelatin
3 cups heavy cream
2 teaspoons vanilla extract
6 tablespoons sugar
pinch salt
Pour the milk into a saucepan and sprinkle the gelatin evenly over the milk. Let it stand for 10 minutes. While waiting on the milk, fill the bottom of a large bowl with ice water and place a smaller bowl inside the big bowl. Place the cream in a measuring container (or any other container that allows for easy pouring), then add the vanilla to the cream. Set out half a dozen wine glasses.
Heat the milk/gelatin mixture over high heat, stirring constantly until the gelatin is hot and the temperature hits 135 degrees (it should take about 90 seconds). Pull the mixture off the heat and stir in sugar and salt until dissolved (about a minute).
Pour the cream into the milk, stirring constantly. Then transfer it all into the smaller bowl sitting in the pool of ice water. Stir the mixture frequently until it's a little thickened and the temperature cools to 50 degrees (around 10 minutes). Strain the mixture through a strainer and into a measuring cup or some other vessel that will allow for easy pouring. Add the mixture to the wine glasses and then cover them with plastic wrap. Refrigerate at least 4 hours. After it's set, before serving, you can top the mixture with berry puree, whole berries, or crushed cookies. The panna cotta will last for a day or so in the refrigerator.
Enjoy! :)
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