Gabriele Bertaccini's Italian Panna Cotta
For the panna cotta:
1 teaspoon unflavored gelatin (from a 1/4 -ounce envelope)
3/4cup plus 2 tablespoons heavy cream
3 tablespoons whole milk
2 tablespoons sugar
For the sauce
2 pounds of berries (fresh or frozen), plus some extra (fresh only)
1½ cups sugar, plus extra
½ cup of dark rum
½ cup of water
1. To make the panna cotta: In a small bowl, sprinkle gelatin over 1 ⁄4cup cream. Let stand until gelatin softens, about 1 minute.
2. Meanwhile, in a heavy medium saucepan over medium heat, whisk together remaining 1/2 cup plus 2 tablespoons cream, milk and sugar. Bring mixture to a boil, whisking frequently to dissolve sugar; remove from heat. Whisk in gelatin mixture, whisking until gelatin dissolves.
Pour mixture into 4 small bowls or ramekins and chill, covered, until set, at least 4 hours.
3. Prepare the berries sauce: In a pot over medium heat, combine the mixed berries (raspberries, strawberries, blackberries, and blueberries) and sugar. Add half a coup of dark rum and half of water. Simmer for 1 to 2 hours, or until the sauce becomes thick (you can also use frozen berries which you will need to simmer for less time). Set aside to cool. Transfer to a blender (reserving several), and puree. Pass the puree through a sieve to remove the skins. Mix the reserved fresh berries with the pureed sauce.
Turn out panna cottas onto serving plates. You may have to run a knife around the ages of the bowl or tinfoil and immerge it into warm water for 3 second to facilitate the operation. Drizzle with the berries sauce and crashed Amaretti cookies. Serve with a fresh mint leaf.
Get the Food & Drink Newsletter
Our weekly guide to Phoenix dining includes food news and reviews, as well as dining events and interviews with chefs and restaurant owners.