Carla's Passionate Panna Cotta
Heaven on earth might be an alternate translation for panna cotta, which is an Italian term meaning “cooked cream.” Often described as rich and silky, this luscious concoction contrasts the creaminess of custard with a sauce blending the sweet and tart flavors of golden raisins and dried Bing cherries. Serving this panna cotta is another way of saying, “That’s amore!”
About the Chefs
Doug and Lori Horn are the owners of Dough, San Antonio’s only authentic Neopolitan pizzeria. Doug and Lori are both zealous pizza aficionados and bring years of experience in food, wine, and hospitality to Dough.
About the Restaurant
The heart of Dough Pizzeria Napoletana is “Il Cuore,” a wood-burning oven with a volcanic stone floor, imported from Naples, Italy. Their mozzarella cheese is made fresh daily, as are the other menu items, such as salads, appetizers and desserts. Dough’s accolades are many: The restaurant has been featured in Food & Wine Magazine, voted the #2 Best New Restaurant in Texas by Texas Monthly Magazine, voted Best Pizza-Critics Choice by the San Antonio Express-News and chosen Best Pizzeria by The San Antonio Current.
Learn more about Dough Pizzeria Napoletana
Carla’s Passionate Panna Cotta
Serves 10
Ingredients
1-1/2 teaspoons unflavored gelatin
2 tablespoons ice-cold water
3 cups heavy cream
1/2 cup plus 1 tablespoon sugar
1 pinch granular (not coarse) salt
1 1/2 teaspoons vanilla extract
1 cup crème fraîche (panna fresca) or sour cream (see Note)
Sauce (recipe follows), or aged balsamic vinegar, fresh berries and toasted walnuts, for serving.
Panna Cotta Directions
Put gelatin in a medium-size bowl, pour ice water over it and allow gelatin to dissolve and absorb water or bloom. Meanwhile, in a heavy pot, combine cream, sugar, salt and vanilla; heat over medium-high heat until hot, but not boiling. Gradually pour a few tablespoons of hot cream mixture into gelatin and whisk until gelatin is completely dissolved. (Gelatin will lose its setting ability if boiled.) Pour gelatin/cream back into hot cream mixture. Remove cream from heat and allow it to cool for 5 minutes in an ice bath (set pot containing cream in a larger bowl containing cold water and ice). Pour crème fraîche into another medium-size bowl. Spoon a few tablespoons of warm cream into crème fraîche, stir, then continue adding warm cream gradually till mixture is well blended. The mixture can be poured into a single 6-cup mold or individual ramekins. At Dough, this panna cotta recipe is poured into six water glasses, but the recipe can also be divided among 10 (6-ounce) ramekins, with 4 ounces per serving. Rinse ramekins in water and fill each one 3/4 full; cover with plastic wrap. Chill at least 4 hours or overnight before serving. To serve, unmold by running a sharp knife around ramekin, cover ramekin with a serving plate and flip over and remove ramekin. Serve with a splash of aged balsamic vinegar, fresh berries and toasted walnuts, or the dried fruit sauce listed below. Makes 10 (4-ounce) servings. Note: If using sour cream, place sour cream in a cheesecloth-lined strainer and set over a bowl for an hour or so to drain excess liquid. We used Vermont Butter & Cheese brand crème fraîche, and because it was sufficiently firm, it did not need to be drained.
Sauce Ingredients
2 cups sweet Marsala wine (good quality)
2 cups water
1/4 cup sugar
1/4 cup golden raisins
1/4 cup dried Bing cherries
1 cinnamon stick
1 tablespoon vanilla extract.
Sauce Directions
Combine Marsala, water and sugar in a saucepan and stir over medium heat until sugar has dissolved. Add raisins, dried cherries, cinnamon stick and vanilla; bring to a boil. Reduce heat and simmer for 20 minutes until fruit starts to plump. Let fruit rest for 30 minutes off heat to macerate in the liquid. Remove fruit and reserve. Reduce liquid on high heat until it reaches a syrup consistency. Add fruit back and use as a garnish with some of the syrup for the Panna Cotta. Optional Topping: Dough also drizzles homemade caramel with sea salt over the dish..
