I will admit that I am a HUGE fan of creme brulee, it’s creamy texture with torched top always sends me into a dessert coma. But, I have an Italian restaurant, not French. So, when designing the dolci menu, there had to be a compromise. Enter Panna Cotta. It is not the sister of brulee, but definitely a distant cousin. The texture is similar, minus the crunchy top and eggs. Like I said…distant cousin.
Citrus Panna Cotta with Fresh Berries
4 Cups Heavy Cream
1 Cup Sugar
1/2 Cup Lemon Juice
1/2 Cup Orange Liquor
1 Tbls Gelatin
(serves 6)
The Method
Portion four cups of heavy/manufacturing cream.
Put cream, sugar and lemon juice into a pan. Heat, being careful not to bring to a boil, until sugar is dissolved.
Remove from heat and add orange liquor. Slowly whisk in gelatin.
Pour mixture into serving containers. We use these simple glass jam jars. Refrigerate for at least 4 hours.
Top with fresh berries. Serve and enjoy.
