Panna Cotta with Vin Santo reduction
Panna cotta is an Italian favourite with many variations, learn to make classic panna cotta at MaMa Florence cooking school at one of our cooking classes!
Ingredients:
For Panna Cotta
• 100 g fresh milk
• 500 g fresh heavy whipping cream
• 80 g granulated sugar
• 1 whole vanilla bean pod
• 2 sheets gelatin or 3 g agar- agar
For Vin Santo reduction
• 200ml Vin Santo
• 1 teaspoon granulated sugar
• 1/2 teaspoon honey
• 2 leafs sage
• 1/2 teaspoon agar-agar
• 30 whole toasted almonds with peel
For the Panna Cotta
• Bring heavy cream, milk, sugar and vanilla pods to boil in small sauce pot. If using agar-agar, add
to cream and sugar mixture and boil together. If using standard gelatin, soak gelatin in small
glass or dish with cold water for 8-10 minutes. When softened, add to cream mixture while still
hot and allow gelatin to dissolve into cream.
• Divide the mixture evenly into 6 small dessert bowls.
• Allow to cool and place into fridge until solidified, and each serving holding its shape well.
For the Vin Santo reduction
• In a small pot mix the Vin Santo, sugar, honey, sage leaves and let boil for 15 minutes on
medium-high heat.
• Add agar agar and let boil for 1 minute.
• Let cool and allow to rest into the refrigerator for 1 hour.
• To prepare the almonds put them on a tray and bake them for 10 minutes at 180°C.
Finish the dish
Remove panna cotta from refrigerator, top with Vin Santo reduction and decorate with 4
almonds per serving. Serve chilled or at room temperature as per your preference.
