Panna Cotta with a Twist…

Panna Cotta with Lemon Curd, Olive Oil and Flaky Sea Salt

Buongiorno! During our very long quarantine, you might remember I was playing with videos, and recipes. While we are no longer under lock-down, life is still not back to normal. Avoiding crowded places is the name of the game and masks are required anywhere that you cannot maintain at least one meter between people and anytime you are inside a public space. On a quick trip to my town market just yesterday, I had to wait around 30 minutes before I could go in so it wouldn’t be overcrowded. It is a reminder that patience is one of the lessons we are learning here in addition to the personal challenges I am working on to keep from going crazy until tourism picks up again. Improving my video skills is something I am trying to work on, so I asked my son, Filippo, to teach me, and help film and edit a video. While still far from perfect, the bar has been raised a bit and I learned something new along the way. The inspiration for this recipe came from a Seattle Wine Bar called Petite Soif on Beacon Hill where their version, served with hazelnut cookies, is to die for. We were so stuffed after dinner there that we ordered 1 dessert for five people…it was so good, we ordered another one. If you happen to be in Seattle, Petite Soif is a charming place to enjoy some good food and unique, delicious wines that you can either drink there, or take home. In lieu of trying their version, let me steal 12 minutes of your life, to see how I tried to recreate their recipe. The written recipe follows…

Panna Cotta with Lemon Curd, Olive Oil and Flakey Sea Salt

1 Packet of unflavored gelatin or this vegan substitute dissolved over low heat in 2 Tbls. of water.

In a medium large saucepan combine and whisk the following ingredients.

2 cups cream

1 cup half and half

1/3 cup of sugar

Bring to a boil over moderately high heat. Remove from heat and add dissolved gelatin and 1.5 tsp vanilla extract. Blend well, divide mixture between 6 to 8 ramekins and refrigerate at least 4 hours or overnight.

For the lemon curd, in a heatproof bowl, combine

Zest and juice 2 lemons

4 Tbls. Butter

1/2 cup sugar

Using a double boiler, melt the butter and dissolve the sugar in the lemon juice and zest over scalding, but not boiling water.

Beat 2 eggs and add to the melted mixture. Cook for about 10 minutes whisking constantly until its thickened and coats the back of a spoon. Refrigerate until ready to use. BTW It is better to use a ceramic bowl to make lemon curd, using aluminum or other metal, will give it a metallic taste.

When you are ready to serve the panna cotta, drizzle with a small amount of extra virgin olive oil, a sprinkling of flaky sea salt and a dollop of lemon curd. You can un-mold them and dress them on the plate if you like by dipping the ramekin in hot water and running a knife around the outside edge, but I prefer to simply eat it from the cup.

Whether you put this recipe together by just reading through it or watched the video too, I would like your feedback. Please let me know how the panna cotta turned out and what you thought about the video. Grazie!

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