Panna Cotta
This delicious recipe is an original from Chef Giuseppina from Certaldo Italy. My family and I were so blessed to attend one of her cooking classes while we were in Italy this summer and this was the delicious dessert she taught us how to make.
Pannacotta
Ingredients
250 ml fresh cream
250 ml whole milk
5 Tablespoons of sugar
1 envelope of unflavored gelatin
1/2 vanilla pod
Juice and zest of 1 lemon
3 c. fresh seasonal fruit
fresh mint leaves
Directions
In a medium sauce pan, mix 3 tablespoons of sugar with the gelatin, vanilla seeds and also the pod. Add a little milk and mix well to obtain a smooth mixture without lumps. Add all the milk and the cream and continuously stir, bring to a boil.
As soon as it starts to curdle, turn off the heat and pour the panna cotta into small containers (glass jars) up to half. Let it to cool at room temperature and store in the refrigerator.
Prepare a fruit salad with strawberries raspberries, blackberries and blueberries. Add the zest and juice of 1 lemon, add sugar. Stir gently and refrigerate.
Before serving, season the panna cotta with fresh fruit on top and if you like, garnish with a fresh mint leaf.
Enjoy!