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This is a traditional Italian dessert that is always welcome, everybody's favorite and quite easy to make. This rendition is one that Fortunato Nicotra, chef at Felidia, shared with us. It is perfect for dinner parties because it can be made a day or two in advance and kept refrigerated until you serve it.

Serves 6

Ingredients:
1 1/2 teaspoons unflavored powdered gelatin
5 tablespoons water
1 cup milk
1/2 cup plus 1/3 cup granulated sugar
1/2 vanilla bean, split lengthwise
2 cups heavy cream

For the frutta di bosco (see Note)
1 cup fresh raspberries, gently washed and drained
1 cup strawberries, washed, hulled and sliced 1/4-inch thick
1 cup fresh red or black currants, gently washed and drained
6 sprigs fresh mint

Directions:
Sprinkle the gelatin over 2 tablespoons of the water in a small bowl and let stand until the gelatin is softened, about 5 minutes.

In a medium-size saucepan, bring the milk, 1/2 cup of the sugar, and the split vanilla bean half to a boil. Immediately remove the saucepan from the heat. Scrape the gelatin mixture into the milk and stir until dissolved. Remove the vanilla bean and, with a paring knife, scrape the seeds into milk. Strain the milk mixture through a fine-mesh sieve into a medium-size bowl and let cool to room temperature.

Meanwhile, prepare the caramel-lined molds. Have six 8-ounce ceramic ramekins close at hand before starting the caramel. In a small, heavy saucepan, make a caramel with the remaining 1/3 cup sugar and the remaining 3 tablespoons water. Immediately pour the caramel into the ramekins, dividing it evenly. Set the prepared ramekins aside, remembering that they will retain the heat for several minutes.

In a medium-size bowl, beat the heavy cream with an electric mixer until it holds stiff peaks when the beaters are lifted. Add the whipped cream to the milk mixture and fold the two together with a rubber spatula. Divide the whipped cream mixture among the caramel-lined ramekins and place in the refrigerator. Chill until firm, at least 2 hours, or up to day.

To serve, invert the ramekins onto serving plates. Wait a moment until the caramel sauce begins to seep onto the plate, the lift the ramekins. Decorate with the frutta di bosco and mint sprigs and serve immediately.

Note: Frutta di bosco can be any assortment of fresh, seasonal fruit, but berries are especially nice with panna cotta. To use other ripe, soft fruits, such as cherries, peaches or apricots, just remove the stones and peels as necessary and cut them into thin slices or bite-size pieces.


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