Panna Cotta with Raspberries and Red Currants
A recipe from Rose Passion...
Panna cotta is a dessert from Piedmont--a classic of Italian cuisine. Versatile and simple to make, it realize lends itself to numerous interpretations based on tastes of the seasons. In this dessert, the creaminess is enhanced by the tangy flavors of red berries.
Instead of classical coulis, I chose a delicious combination, and particularly a water-based cream with raspberries and currants which gives a sour hint in contrast to the sweet cream. The originality of this recipe is in the range of healthy ingredients as well as in the final presentation.
I used a wonderful heart shaped pan for this panna cotta--an elegant and romantic look perfect for Valentine's Day. To purchase in Italy, click " Heart ". (GVI: Or you can use one like this on Amazon).
400 g fresh cream
100 g milk
2 g agar agar
80g caster sugar
For the cream to water raspberries and currants:
150 g red fruits (raspberries and red currants)
250 ml water
120 g caster sugar
50 g cornstarch
1 g agar agar
Blend the red fruits and strain the sauce through a sieve to eliminate the seeds.
In a cold saucepan stir: sift together the starch, sugar, water and agar agar.
Add the raspberry sauce and currants, stir and bring to a boil. The cream will take on a gelatinous appearance.
Remove from the heat and quickly pour the cream into the silicone mold.
Level the surface and let solidify in the refrigerator at least 2 hours.
Prepare the panna cotta: in a cold saucepan, melt the agar agar in milk, stir and add the cream and sugar.
Place over medium-low heat and simmer for about 3 minutes.
Pour the mixture into a bowl and stir occasionally to prevent a skin from forming.
Once the panna cotta is cold, pour over the raspberry cream and currants.
Let stand in the refrigerator for 4-6 hours.
Turn out and serve the panna cotta on a serving dish.
Notes: For a lighter version, replace the cream with coconut milk; Use soy milk or almond instead of whole milk.
The cream is a water-based gluten-free--ideal for filling and decorating desserts. Versatile and lightweight, you can make it taste like pudding by adding 25 g of butter.
I omitted the red dye and added agar agar.
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