Chef News

Gabriele Bertaccini's Italian Panna Cotta

This week,  Gabriele Bertaccini of il Tocco and Culinary Mischief described his food philosophies and his weekly foodgasms. (We even got an exclusive behind the scenes look at Culinary Mischief.)  Today he shares his recipe for a dish he made for his first underground event: 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
Amaretti cookies  


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.  

To Serve
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.  

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Claire Lawton
Contact: Claire Lawton