Recipe courtesy of Wolfgang Puck
Panna Cotta
- Level: Intermediate
- Yield: 3 1/2 cups, 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 699
- Total Fat
- 27
- Saturated Fat
- 16
- Carbohydrates
- 110
- Dietary Fiber
- 3
- Sugar
- 103
- Protein
- 12
- Cholesterol
- 94
- Sodium
- 148
- Total: 52 min
- Prep: 20 min
- Inactive: 2 min
- Cook: 30 min
Ingredients
4 ounces heavy cream
10 ounces milk
1/2 cup sugar
1 vanilla bean, split in half lengthwise, scrape inside
2/3 cup fresh ricotta, recipe follows
2 1/2 gelatin leaves or 1 1/4 teaspoons gelatin powder, bloomed in a bowl of tap water
1/2 cup heavy cream, whipped
2 tablespoons minced Sweet Preserved Lemons, recipe follows
1 pound assorted fresh berries
2 cups Fresh Raspberry Puree, recipe follows
Fresh Ricotta:
6 cups whole milk
6 ounces yogurt
6 ounces heavy cream
Pinch of salt
Sweet Preserved Lemons:
10 lemons, preferably Meyers, halved crosswise, juice and pith removed
Water, for blanching
1 pound sugar
Fresh Raspberry Puree:
2 baskets raspberries
1/2 cup sugar
Lemon juice, to taste
Directions
- In a saucepan, combine the heavy cream, milk, sugar, and vanilla bean. Bring to a boil. Turn off heat and whisk in ricotta. Strain into a bowl over ice.
- Drain the gelatin and slowly whisk into the cooling mixture. Allow to cool to room temperature. Slowly fold in the whipped cream. Lastly, fold in the minced Sweet Preserved Lemons.
- Arrange 1/4 cup of mixed berries in the bottom of a chilled martini glass. Repeat the process to 7 more glasses. Divide the cream evenly among the 8 glasses. Smooth the top and allow to chill at least 1 hour.
- Pour about 2 ounces of the Fresh Raspberry Puree or enough to cover the surface of the panna cotta. Chill at least 1 hour to allow to set completely. Serve chilled.
Fresh Ricotta:
- In a pot, whisk together all above ingredients. Over medium heat, slowly bring the mixture to a boil. Once the mixture comes to a boil, turn off heat, stir once and allow to set for 2 minutes.
- Line a colander with a double thickness of cheesecloth. Slowly pour the mixture into it and let it drain for about 15 minutes, or until the cheese is thick. Transfer fresh ricotta into a non-reactive container. Keep refrigerated until needed.
- Yield: 1 1/2 cups
Sweet Preserved Lemons:
- Bring a pot of water to a boil. Blanch the cleaned lemon halves for 1 minute. Drain. Repeat the process 2 more times, making sure that you use fresh water each time. After the final blanching, drain the peels.
- In a saucepan, bring sugar and water to a boil and cook for 5 minutes. Add the blanched peels and cook for 5 minutes. Turn off heat and transfer to a covered container. Allow to cool in the refrigerator. This will keep for months in the refrigerator. Use as needed.
- Yield: 2 pounds
Fresh Raspberry Puree:
- Combine all the ingredients in a saucepan. Bring to a boil, and reduce until thickened. Strain. Use as needed.
- Yield: 2 cups