I love panna cotta! Soft, full flavor but gentle, enriched with any sauce you like it: chocolate, fruit, hot or cold. This panna cotta was inspired by a product Marche farm SIGI: a black Mulberry jam, the black mulberries, soaked in their own juice. I juice flavored panna cotta, that came a delicate pinkish-lilac, and with the fruits I garnished. The panna cotta I put also of fennel, chopped, that left a very slight whiff of anise and a beautiful decor, as you see in the picture below.
Ingredients for 4 people:
- 500 ml of cream
- 80 grams of sugar
- 30 milliliters of morici sauce and the same mulberry blacks
- 9 grams of gelatine sheets
- a few sprigs of fennel
Chop thinly the fennel. Put the gelatine in cold water for at least 15 minutes. Put the cream with the sugar and heat over low heat, stirring constantly and add the chopped fennel and sauce morici. When the cream is at a boil, turn off the heat and slowly add the gelatin after well squeezed. Mix thoroughly for a few minutes to make sure that the gelatin melts perfectly. Put the panna cotta into molds, allow to cool to room temperature and let it rest in the refrigerator for at least 8 hours. I suggest you prepare it the day before than when you want to serve. Turn out the panna cotta with a Pocket knife that you will pass close to the inner edge of the stencil, Garnish with a few black Mulberry, a little of the sauce of black mulberries and a top of fennel.
THE PAIRING: with this sweet aromatic and especially we suggest you drink a sweet red that comes from Puglia: Primitivo di Manduria dolce naturale. We chose Nektare, a passito produced by Salem: the aromas of jam and red fruit accompany a smooth taste, with toasted finals.