My fondness for panna cotta is that it is truly a rustic dessert in that it is simplicity exemplified, requiring only a few basic ingredients. It is the quality of these ingredients that can propel it to a ‘salt of the earth’ perfection, so each ingredient must be the freshest and best you can get. Purists feel panna cotta should be savored solely in its naked splendor, yet it’s delicate flavor and texture are the perfect medium for infusing or pairing with an endless array of flavors (as we have done in this recipe). Although there is no written reference to this dessert prior to the 1960’s, it has since attained the status of a traditional Italian dessert, leaving one only to imagine the legend and lore of this recipe to be that of an immaculate conception or closely guarded tradition, passed down orally, from one generation to the next.
The seeds and the pod of the vanilla bean, cinnamon stick and sugar are added to the cream while bringing just to a boil. The lightly toasted almond slivers are added to the cream before covering the pot and removing from the heat. Set aside for 2 hours to infuse the cream with the flavors of the almonds, cinnamon and vanilla. After steeping, pour the mixture through a fine mesh strainer, pressing on the almonds to extract as much liquid (and flavor) as possible.
Pour 1/2 cup (120 ml) of the strained cream into a small saucepan and sprinkle the gelatin evenly over the surface of the cream. Allow the mixture to stand for 10 minutes to hydrate the gelatin. Return the pan to a medium heat, whisking the cream continuously until the gelatin is completely dissolved. Remove from the heat and whisk the gelatin mixture into the remaining infused cream. The mixture should be smooth and free of any lumps. If using, add the blueberry juice to the mixture, whisking until fully combined.
Divide the cream evenly among the ramekins or serving dishes, set on a sheet pan. Pop any bubbles that rise to the surface with a toothpick. Refrigerate the panna cotta until completely set and cold – a minimum of 4 hours or preferably overnight. If un-molding to serve, you can fill a small bowl or dish with hot water and dip each ramekin in the hot water for 10 seconds before inverting.
This blueberry sauce is a breeze to make and keeps well in an airtight container in the refrigerator. After placing the blueberries, sugar and kirsch in a saucepan, bring to a boil over medium heat. Lower the heat to medium low and continue to cook until the sugar is dissolved, about 5 minutes. Mash lightly with a fork, masher or an immersion blender, leaving a few of the berries whole. Remove from the heat and cover.
The silky smooth texture, delicate form and creamy almond flavor are the shining stars of this simple, rustic dessert. Cooking the blueberries unleashes the mildly sweet flavor of this little blue dynamo. Put these two together and it does’t get much better! Enjoy!
| Servings |
| 64-oz (118 ml) servings |
| Passive Time |
| 6-12hours |
|
|
- 1cup (115 g) almondssliced or slivered, lightly toasted
- 1 3/4cups (415 ml) half & half creamsee note below *
- 1 3/4cups (415 ml) heavy cream
- 1/2 vanilla bean
- 1/3cup (65 g) sugargranulated
- 1tsp saltkosher or sea
- 2tsp (7 g) powdered gelatin
- 2Tbs (30 ml) blueberry juicereserved from sauce, optional *
- 2cups (200 g) blueberriesfresh, cleaned
- 2-4Tbs (25-50 g) sugargranulated
- 1-2Tbs kirschoptional
- If adding the blueberry juice to the panna cotta mixture, make the blueberry sauce first. Lightly toast the almonds in a 375 °F (190 °C) for 10 15 minutes, or until slightly golden. Set aside.
- Remove the seeds from the vanilla bean. Add the vanilla bean pod and seeds, cream, half-and-half, cinnamon stick, sugar and salt to a medium saucepan. Heat over medium heat, stirring occasionally, until the sugar is dissolved and the cream mixture is just beginning to boil. Do not allow to fully boil. Remove from the heat, add the warm toasted almonds, stirring to cover with the cream. Cover and let stand for a minimum of 2 hours to steep.
- Pour the infused milk through a fine mesh strainer into a large heat proof bowl or container. Press on the almonds to extract all the liquid.
- Pour 1/2 cup (120 ml) of the strained cream into a small saucepan and sprinkle the gelatin evenly over the surface of the cream. Allow the mixture to stand for 10 minutes to hydrate the gelatin. Return the pan to medium heat, whisking the cream continuously until the gelatin is completely dissolved. Remove from the heat and whisk the gelatin mixture into the remaining infused cream. The mixture should be smooth and free of any lumps. If adding the blueberry juice to the panna cotta, whisk it into the cream mixture now.
- Evenly divide the mixture between six 4-ounce (118 ml) ramekins or containers, set on a sheet pan. Stir the mixture gently as you pour it into the ramekins to evenly distribute the vanilla bean seeds, as they sink to the bottom. Pop any bubbles that rise to the surface with a toothpick. Refrigerate the panna cotta until completely set and cold – a minimum of 4 hours or preferably overnight.
- If un-molding to serve, you can fill a small bowl or dish with hot water and dip each ramekin, up to just under the rim, in the hot water for 10 seconds before inverting. Dry off the container before inverting onto a cold plate. Serve with the blueberry sauce.
- The panna cotta can be stored in the refrigerator in an airtight container or covered with plastic wrap for 2-3 hours.
- Bring the cleaned blueberries, sugar and kirsch to a boil over medium heat, in a medium saucepan. Lower the heat to medium low and continue to cook until the sugar is dissolved, about 5 minutes.
- Mash lightly with a fork, masher or an immersion blender, leaving a few of the berries whole. Remove from the heat, cover and cool to room temperature, before serving. *
- The sauce can be stored in an airtight container in the refrigerator for 3-4 days. Bring to room temperature before serving.
Half & half - available in most American markets. It is a mixture of half heavy cream and half whole milk.
Blueberry panna cotta - make the blueberry sauce first, reserving 2 tablespoons of the liquid to add to the panna cotta.