How To Make Panna Cotta With Summer Fruit Sauce
Simon Fernandez from Ferdie's Food Lab shows how to make a panna cotta with a summer fruit sauce. This Italian dessert classic is delicate and sumptuous when done right. This recipe, featuring vanilla pods, orange, vodka, balsamic vinegar and summer fruits delivers a simply beautiful, luscious panna cotta.
- 1 orange
- 1 vanilla pod
- gelatin sheets
- balsamic vinegar
- summer fruits
Step 1: Zest the Orange and Scrape the Pods
Start by zesting an orange, taking care to avoid the pith. Take your vanilla pod and cut along the centre of the pod to scrape out the seeds. Place the seeds along with the zest.
Step 2: Mix the Cream
Add the cream and milk to a pan and heat. Then add the zest and vanilla pod seeds. Add the sugar and bring to the boil. Then set aside to let the flavours infuse.
Step 3: Make the Panna Cotta
Add the gelatine sheets to a small pan of water, allow them to soak up the water. Then squeeze the sheets dry and add to the still warm cream mix. Then add a shot of vodka to the mix. Leave to infuse for 30 minutes. Then sieve the mixture and add to some ramekins. Place in the fridge to set for 1-2 hours.
Step 4: Make the Fruit Sauce
Heat a pan, pour in some balsamic vinegar, sugar, mix and then add the summer fruits. Make sure the fruits are coated with the sauce.
Step 5: Get the Panna Cotta Out of the Mold
In order to make sure the panna cotta comes out of the mold, place in a pot of hot water to loosen the edges. Then place a knife in between the jelly and the ramekin to introduce enough air to loosen the panna cotta. Place onto a plate, pour over the sauce and serve.