Adrian's Panna Cotta
Baking and Desserts | Italian cuisine
⏳ Time
30 minutes
🥕 Ingredients
16
🍽️ Servings
8
Description
Panna cotta, which translates from Italian to 'cooked cream,' is typically made with cream. However, chef John Smith from a popular American restaurant cooks milk instead, and for a long time. For decoration, not only nuts and fruits are used, but also flower petals and liquid nitrogen.
Ingredients
- Milk - ½ l
- 33% Cream - 6 fl oz
- Sour Cream - 2.6 oz
- Sugar - 2.3 oz
- Philadelphia Cheese - 5.3 oz
- Passion Fruit - 3.5 oz
- Almond - 0.7 oz
- Pickled Apples - 0.7 oz
- Oranges - ½ pieces
- Petals - 0.4 oz
- Mint Leaves - 0.4 oz
- Pea shoots - 0.2 oz
- White Balsamic Cream - 0.4 oz
- Saffron - 0 oz
- Vanilla Pod - 1 piece
- Gelatin - 8 pieces
Step by Step guide
Step 1
Pour milk into a saucepan and add a pinch of saffron, just enough for color. Place it over low heat, bringing the milk temperature up to 194°F, and maintain it at this temperature for two to three hours to allow the saffron to infuse and color the milk a soft creamy orange.
Step 2
Soak the gelatin sheets in cold water for two to three minutes, then gently squeeze out the excess water and transfer them to the hot milk, simultaneously whisking. After a minute, let the milk sit to cool down to room temperature.
Step 3
Whip 110 ml of cream and mix it with milk. Line a baking dish — large enough for the panna cotta to be about one to one and a half centimeters thick — with plastic wrap. Pour the milk and cream mixture into the dish through a sieve to remove the saffron, and place it in the refrigerator for six hours.
Step 4
Prepare the mousse: place a saucepan over low heat, pour in 75 ml of cream, add sour cream, Philadelphia cheese, sugar, and a split vanilla pod. Whisk the melting mixture until it becomes smooth, and keep it on the heat for a little while until it reaches a homogeneous consistency, then transfer it to a siphon. If you prefer not to deal with the mousse, you can substitute it with vanilla ice cream.
Step 5
Remove the finished panna cotta from the refrigerator and cut it into eight pieces. Drizzle some balsamic cream in the center of the plate. Arrange the rectangles of panna cotta on the plate and decorate them with drops of passion fruit gel (which is very easy to make: puree the passion fruit and add a little xanthan gum as a thickener).
Step 6
Next, arrange pieces of red orange, peeled from their skin, chopped almonds, cubes of dried apple, tiny mint leaves, pea shoots, finely julienned orange zest, a pinch of saffron, and flower petals on the panna cotta. A pair of tweezers will help place especially delicate ingredients.
Step 7
In a bowl, pour half a liter of liquid nitrogen (it can be ordered online and delivered to your home). Rinse a ladle in the nitrogen, then squeeze a small amount of mousse into it from a siphon, followed by a layer of passion fruit gel, and seal it with another layer of mousse. Dip the ladle into the nitrogen: the mousse will instantly turn into a sphere with a texture reminiscent of meringue.
Step 8
Place a scoop of the mousse onto the other half of the plate with the balsamic cream and panna cotta. Gently tap the mousse with a spoon to break it open, revealing the passion fruit core inside, like the yolk of an egg.
Cooked This Dish? Share Your Delicious Creation with the Community! 🥰
Snap a photo and let everyone see your culinary masterpiece. Inspire others and showcase your skills!
Users Photos
No photos yet
Leave a Comment
Please log in to leave a comment.