Panna cotta is Italian for ‘cooked cream’. This dish is our signature dessert at Little Truffle and you will find a version of it at some of our other venues and on our catering menus. This dish is a great palate cleanser after a large family meal, and because you can make it in advance, it is by far my favourite chilled dessert.
- Chef Daniel Ridgeway, RG
INGREDIENTS
PANNA COTTA
600ml thickened cream
100ml Greek yoghurt
4 gelatine leaves (titanium strength)
150g caster sugar
1 vanilla pod
STRAWBERRY JELLY
250ml strawberry puree
1 gelatine leaf (titanium strength)
50g sugar
ROSE GRANITA
150ml strawberry puree
100ml water
10ml rose water
GARNISH
6 mint leaves (finely shredded)
3 basil leaves (finely shredded)
Edible flowers
METHOD
PANNA COTTA
Place cream, sugar and seeds of the vanilla pod into a small pot on a low/medium stove. Bring up to a simmer.
Soak gelatine leaves in cold water until they are soft then whisk into the cream. Take the cream off the stove to cool.
Once cream is cooled down a little, whisk in the yoghurt.
Pour mix evenly between six glasses. I prefer using cognac glasses as shown in photo. Place in refrigerator to set for approximately 2 - 3 hours or until fully set.
STRAWBERRY JELLY
Heat sugar and puree in a saucepan on a low heat until the sugar is dissolved.
Soak gelatine leaf in cold water until it is soft then whisk into puree.
Pour evenly over the set cream and return to fridge.
ROSE GRANITA
Combine puree, water and rose water and place into freezer.
Once frozen scrape with a fork to make ice shavings.
TO SERVE
Spoon granita into glasses on top of the panna cotta, and sprinkle mint, basil and edible flowers on top.
Serves 6 people.