Hot summer days ask for delicious cooling deserts! So, if you want to get out of your ice cream pattern, you got into the right place. This pannacotta is one of those deserts that you can eat even on a full stomach. Refreshing and not too sweet, it will guarantee to please all your family. Dinner party? you can make a more special plating like I did and impress your guests.
This recipe only takes about 30min to prepare and then you can let your fridge do all the work.
Ingredients needed: (makes about 10-15 portions)
- 625 ml. cream (21.1 fl.oz)
- 500 ml. milk (16.9 fl. oz)
- 162.5 gr. refined sugar (5.7 oz)
- 50 gr. lemon juice(strained) (1.7 oz)
- 13 gr. gelatin (0.45 oz)
- 125 ml Limoncello (4.22 fl. oz)
- 50 ml Lemon flavored vodka(optional) (1.6 fl. oz)
- lemon zest (optional)
- non-stick spray
Kitchen tools needed:
- 3 pots
- small bowl to bloom gelatine
- kitchen scale
- Mix in one pot the cream+sugar+milk and heat it up until in gets to 70 C . If you don’t have a kitchen thermometer, make sure you warm the mixture up until it’s almost hot. DO NOT BOIL! It will split the cream and you will get some sort of weird looking cheese.(Trust me, I’ve done that haha).
- Mix the Limoncello and lemon juice and vodka (if using) in a pot and heat it up. You can either leave it on high heat until the alcohol boils out or you can light it with the lighter and burn the alcohol out faster. Make sure you stay away from the pot when you do this couse’ I know you still need your eyebrows 😀 .
- Let the Limoncello mixture cool down a bit and add it to the cream mixture
- Put a few spoons of water in a small bowl and sprinkle the gelatin on top or if you’re using sheets, soak them in really cold water. Add it to the panacotta mixture and wisk slowly until the gelatin is completely dissolved
- Prepare your tray/ molds. You can use any kind of silicon mold or glass, but make sure you spray a thin layer of non stick spray on them. The thinner the layer, the less residue you will see on top of your desert once it’s set.
- Pour your panacotta in shapes and let it set for minimum 2 hours or overnight if you have the patience.
For the puffed wild rice:
- 20 gr (0.70 oz)
- canola/corn/vegetable oil
- Heat up a frying pan and add enough oil to cover a layer of rice.
- Test if the oil is hot enough by dropping one grain of rice. If it doesn’t pop, it’s not ready. The oil shouldn’t smoke, it will burn the rice!
- When your oil is the right temperature (about 350 F) drop the rice in and slightly swirl the pan. You will notice the rice starts puffing in a few seconds. Once it’s puffed (not dark brown) pour it in a strainer on top of a bowl to retain excess oil, then put in on a paper towel and slightly salt.
That’s it! Cut up your strawberries and go crazy with your plating! You can even add a scoop of ice cream or corn flakes for more crunch.
I hope you will try out this easy delicious desert!
Let me know in the comments below how it turned out!