Raspberry Pana Cotta or Panacotta

  • Serves: Serves 6
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This is my favorite recipe for Panna Cotta, and it is adapted from Chef Nancy Silverton. She is the founder of Campanile Restaurant and the La Brea Bakery in Los Angeles. Both opened in 1989 and have been the recipients of numerous awards. Chef Silverton is well known for her Panna Cotta, which is one of my favorite desserts. I grew up in Los Angeles, and whenever I travel West, I make sure I stop in her bakery where savor every bite!

It is a traditional Piemontese recipe -- the name means "cooked cream" in Italian. There are numerous variations on this wonderful light and delicious recipe, but I find that this recipe turns out especially creamy and smooth, as well as flavorful. Panna Cotta is typically made by boiling together milk or buttermilk, cream and sugar, and then mixing it with gelatin and flavoring it, often with vanilla. It is traditionally served with a berry colics, such as raspberries or strawberries, but can be served alone. I like to serve this recipe with Chef Silverton's Raspberry Sauce, below, and Gluten-Free Amaretti Cookies. This recipe is also gluten-free (gluten free).

The other day, my husband and I ate at a well-known restaurant in New York City. Of course, I ordered Panna Cotta for dessert. It was layered and quite beautiful. There was a thin top layer (which would have been the bottom when made) was Panna Cotta subtly flavored with mint. I asked the Chef who said that he infused the cream with fresh mint. He poured a thin layer of Panna Cotta in the ramekin, let it set, in the refrigerator and then poured a layer of vanilla flavored Panna Cotta on top, and refrigerated it again. It was quite delicious and unique!

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