Here's a recipe for Panna Cotta, a delightfully delicate traditional Piemontese pudding. The wild berry sauce is a perfect complement, though
Prep Time: 20 minutes
Cook Time: 30 minutes
Ingredients:
- 1 quart (1 liter) cream
- 1 1/8 cups (250 g) granulated sugar
- 3 sheets fish glue or unflavored gelatin (check the the packet for how much you will need to thicken this volume)
- 1 tablespoon all purpose flour
- 1 cup (250 ml) milk.
Preparation:
Warm the milk (don't let it boil), then dissolve the fish glue in it and stir in the flour. Meanwhile, bring the cream to a boil for a couple of minutes, with 1 cup of the sugar. Remove from the fire and gently stir in the milk mixture.
Caramelize the remaining sugar and coat the insides of 8 individual-portion custard cups. Fill them with the cream mixture, and chill for 2 hours before serving.
Unmold them onto pretty plates when you serve them.
This is the basic recipe; you can also make a sauce with fresh red & black currants, blueberries, and wild strawberries. Combine them (the amounts are up to you) with a tablespoon of currant jelly and gently warm them over the fire till the fruit is cooked and begins to come apart.
Spoon a bit of sauce over each serving.
Caramelize the remaining sugar and coat the insides of 8 individual-portion custard cups. Fill them with the cream mixture, and chill for 2 hours before serving.
Unmold them onto pretty plates when you serve them.
This is the basic recipe; you can also make a sauce with fresh red & black currants, blueberries, and wild strawberries. Combine them (the amounts are up to you) with a tablespoon of currant jelly and gently warm them over the fire till the fruit is cooked and begins to come apart.
Spoon a bit of sauce over each serving.
