Citrus Panna Cotta Recipe

Chef
About: Panna cotta, Italian for "cooked cream", is a delicious and simple dessert that can be served for any occasion. It is light and creamy, as well as extremely versatile when it comes to flavor. At La Villa Restaurant & Bar, chefs utilize the taste of citrus fruit to create a unique version all their own. Now you can prepare this easy-to-make dessert in your own home and share the delight of panna cotta with your family and friends.

Recipe Info

Restaurant: La Villa Restaurant & Bar | San Diego

Servings: 13
Prep Time: 2 hour(s) 30 minutes
Cuisine: Italian
Meal Type: Dinner
Main Ingredient: cream
Dish Type: Dessert
Cooking Method: Simmer
Season/Occasion: Any Occasion
Dificulty: Easy
Vegetarian: No

Directions

Recipe

For the panna cotta: Lightly oil the insides of 13 four-ounce plastic cups.

Combine the cream, milk, vanilla bean paste, sugar and the citrus zest from the three fruits in a medium saucepan over medium heat. Cook for about 10 minutes, until the mixture is thoroughly heated, fragrant and the sugar has dissolved.

Place the gelatin in a heatproof mixing bowl and add about 1 cup of the hot cream-milk mixture, whisking until the gelatin has thouroughly dissolved. Add the remaining cream-milk mixture. Strain through a fine-mesh strainer into a large heatproof measuring cup. Discard the solids.

Divide the mixture evenly among the individual cups. Cover and refrigerate until set.



Recipe Note:

One week shelf life.


Prep Time Note:

30 minutes of preparation prior to refrigeration. Approximately 2 hours to set properly in fridge.

Ingredients

3 C. Heavy cream 1 C. Whole milk 1 Tbsp. Vanilla bean paste 1/2 C. Sugar 1 Finely grated zest of lemon 1 Finely grated zest of lime 1 Finely grated zest of orange 7 Gelatin sheets

Copyright TableAgent.com
©


Popular Restaurant Recipes

Med Style Pesto Salmon Fillet | Mediterranean Cafe | San DiegoWhite Truffle Mac & Cheese | La Jolla Strip Club | San DiegoSpinach and Artichoke Cheese Fondue Recipe | The Melting Pot - Gaslamp | San DiegoPapaya Salad | Street Side Thai Kitchen | San DiegoCalamarata with Clams and Squash Blossom | BiCE Ristorante | San DiegoGrilled Pork Chops with Roasted Apricot, Grilled Leek, Potato and Walnut Gratin | Literati II | Los AngelesMacaroni & Cheese | Blackhorse Grille | San DiegoRoasted Beet Salad | Cafe La Boheme | Los AngelesSurf and Turf Pt. 1 | Nopalito | San Francisco Bay AreaBruschetta alla Romana | Penazzi | Las Vegas More recipes ...