Whip up this classic Italian dessert with this easy recipe from Chef Roberto Galbiati
Photo: Acqua e Farina
- 350 grams of cream
- 250 grams of milk
- 100 grams of sugar
- ½ vanilla pod
- 4 leaves of gelatin
- 250 grams of berries
- 50 grams of sugar
- 100 grams of water
- Boil the cream and milk in a sauce pan, then add sugar and the vanilla stick.
- in the meantime, soak the gelatin leaves in ice cold water for a few minutes.
- Once the gelatin leaves are soft, add to the cream mixture. There is no need to boil the mixture again.
- Remove the vanilla pod from the pot, then remove the seeds and add them to the mixture.
- Divide into 4 pretty glasses before allowing them to settle for 24 hours in the refrigerator. The perfect balance between the cream and the milk is the key for a nice pannacotta.
- Dice fresh or frozen berries before adding them into a saucepan of sugar and water. The recommended berry variety are strawberry, raspberry and blueberry. Simmer until the berries turn into a liquid paste. Lastly, refrigerate. If the sauce is too thick, add a little water to soften it.
- Just before serving, top pannacotta in glass with the berry sauce.
Co-Founder & Executive Chef Roberto Galbiati of Acqua e Farina
Formerly head chef of Da Paolo Group, Chef Roberto Galbiati now helms Acqua e Farina with Chef Antonio Manetto. Here, diners can enjoy an amalgamation of the distinctive cooking styles and flavours from both northern and southern Italy.
Menu highlights include made-from-scratch, Neapolitan-style pizzas from the south and pastas from northern Italy, which feature rich and flavourful meats.