Bread
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1 min read
Torta di Mele – Serves 3/4
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29 Nov 2023
For the Panna Cotta
- In a small bowl, sprinkle the gelatin over the cold water and let it sit for about 5 minutes to bloom.
- In a saucepan, combine the heavy cream, milk, and granulated sugar. Heat the mixture over medium heat, stirring occasionally until it’s hot but not boiling.
- Remove the cream mixture from the heat and stir in the vanilla extract.
- Add the bloomed gelatin to the cream mixture and stir until the gelatin is completely dissolved.
- Strain the mixture through a fine-mesh sieve into a bowl to ensure a smooth consistency.
- Pour the Panna Cotta mixture into serving glasses or ramekins. Allow them to cool to room temperature, then cover and refrigerate for at least 4 hours or until set.
For the Berry Compote
- In a saucepan, combine the mixed berries, granulated sugar, and lemon juice. Heat over medium heat, stirring occasionally until the berries start to release their juices and the mixture thickens, which will take about 5-7 minutes.
- Remove the saucepan from the heat and stir in the vanilla extract.
- Allow the berry compote to cool to room temperature.
To Serve:
- When the Panna Cotta is set and the berry compote is cooled, spoon the compote over the top of the Panna Cotta in the serving glasses or ramekins.
- Garnish with additional fresh berries if desired.
Ingredients
| Heavy cream | 2 cups |
| Whole milk | 1/2 cup |
| Granulated sugar | 1/2 cup |
| Vanilla extract | 2tsp |
| Unflavored gelatin | 1/2tsp |
| Cold water | 2tbsp |
| Mixed berries, strawberries (Basilicata) work well | 2 cups |
| Granulated sugar | 1/4 cup |
| Freshly Squeezed Siclian lemon juice | 1tbsp |
| Vanilla extract | 1/2tsp |
