I was looking for an Italian dessert to go with the Lagsana for dinner. Did some searches and found this easy to make recipe. This recipe uses gelatine, it is creamier and richer than a later recipe I tried that uses egg white to set the dessert.
- Prep Time: 5 min
- Cook Time: 10 mins
- Wait Time: 4 hours
- Serves: 6
(A) Panna Cotta
- 1 (0.25 oz) envelop of unflavored gelatin
- 1/4 cup cold milk
- 2 cups heavy cream
- 1 cup half and half
- 1/3 cup sugar
- 1 stalk vanilla bean
- 1/2 cup raspberries
- 1/2 cup blueberries
(B) Pine Nut Brittle
- 50g sugar
- 1 Tbsp water
- 1 Tbsp pine nuts
- Pinch of sea salt
To prepare the Panna Cotta:
- Pour 1/4 cup cold milk into a bowl and sprinkle the gelatin on top. Stir and let it sit for 5 minutes.
- In a sauce pan, combine heavy cream, half and half, and sugar. Split the vanilla bean in half down the length of the pod and scrape the beans with a paring knife into the pot. Bring the mixture to a simmer over medium heat.
- Remove from heat and whisk in the softened gelatin.
- Ladle the mixture into ramekins or dessert cups and chill at least 4 hours or overnight.
To prepare the Pine Nut Brittle:
- Line a baking pan with parchment paper.
- Heat the sugar and 1 Tbsp water in a small heavy sauce pan until the syrup turns golden brown. Sprinkle a pinch of sea salt over the syrup and stir in the pine nuts.
- Pour onto the parchment paper, tilting the pan to spread out to a thin layer. Leave to set.
- Break the brittle into shards.
- Arrange berries on top and push a few shards of pine nut brittle into the panna cotta.