Obicà Recipes: Panna Cotta all’Amarena
While waiting to meet you again at our restaurants, here we are with the third appointment with the recipes from the Obicà menu, to sweeten your days at home with your family or your flatmates.
After the delicious Pappardelle with Sausage Ragù, and the fresh Burrata and Cavolini Salad, today we cuddle you with a delicious dessert, with a delicate flavour and an intense aroma of Black Cherries and Almonds: our Panna Cotta.
This time, we suggest you to make a little bit more portions - not just because you won’t be able to resist it - because the Panna Cotta is perfect to be stored in the fridge for a couple of days. So, once prepared, you can enjoy it as many times as you want!
for five portions
For the Panna Cotta:
500 ml of Fresh Cream
80 gr of Sugar
8 gr of Gelatine sheets (about 3/4)
1 Vanilla Bean
15 Black Cherries in Syrup
For the Crumble:
20 gr of Sugar
20 gr of Butter
30 gr of Flour
PREPARATION OF PANNA COTTA
First, put the Gelatine sheets in cold water for a few minutes to soften them.
In the meantime, pour the Fresh Cream into a pan and start heating over low heat until boiling.
Then remove the Gelatine from the water, squeeze it and add it to the Cream, together with the Sugar and Vanilla Bean.
Stir carefully until all the ingredients are mixed together.
Then remove the Vanilla Bean with the help of kitchen tongs.
Move the pan from the heat, pour the mixture into the moulds and put them in the fridge for about 30 minutes.
When the mixture has thickened, remove the moulds from the fridge and put a Black Cherry into each one, gently pushing it into the mixture with your finger.
Then put the moulds in the fridge again and let the Panna Cotta rest for at least one hour before serving.
PREPARATION OF CRUMBLE
While the Panna Cotta rests in the fridge, let's prepare the touch of crunchiness for our dessert.
Let's start with the Almonds: peel them, slightly toast them and then chop them.
Put the chopped Almonds in a bowl with Flour and Sugar. Then dice the Butter and add it to the other ingredients.
Mix with your fingertips, until you get a grainy mixture.
Let the mixture rest for about half an hour in the fridge, in the meantime preheat the oven to 180 degrees.
Remove the preparation from the fridge and spread it on a baking tray covered with parchment paper.
Cook for about 15 minutes. Then remove the Crumble from the oven and let it cool.
HOW TO SERVE
To best serve Panna Cotta, heat the mould in boiling water for a couple of seconds - so it will also be easier to remove the Panna Cotta from the mould.
Turn the mould upside down on the plate and slide the Panna Cotta, trying not to ruin it.
Pour the syrup of the Black Cherries until covering the top of the dessert.
Then garnish with a couple of Black Cherries, sprinkle the Almond Crumble on one side and serve.
Now you are ready to sweeten your day at home with our recipe!
Share with us the photos of your Panna Cotta, by tagging @obicamozzarellabar on Instagram!