One of my favorite things to eat when Im in Italy is Panna Cotta, For those of you unfamiliar with this classic Italian dessert, its like eating cream suspended in a molecule. The texture and richness is what makes it amazing and its usually served with some sort of tart fruity coulis to balance the creaminess. On this last trip I ate a miraculous Panna Cotta with caramel syrup at Da Adolfo (more on this place another time) which is a restaurant that can only be reached by jumping on a boat with a little red fish on it. Its on a tiny beach not far away from Positano and its positively packed and chaotic and serves some of the freshest seafood ever. I love everything about Da Adolfo but this Panna Cotta was a knockout surprise. Anyway, since Ive been indulging a bit too much this past week (Well, I have to taste all my new desserts) I decided that I wanted to try to make Panna Cotta but without cream. Now, this is rather a ridiculous notion since Panna Cotta literally translated from Italian means cooked cream. Most Italians would be mortified at the mere suggestion but Im not gonna let those impossibly skinny and gorgeous Italians dissuade me! So I set about making this great dessert with Greek Yogurt and low fat milk. I took the low-fat milk and Greek yogurt, added gelatin and 4 Tablespoons of sugar and the beans from a Ndali Vanilla pod and made Panna Cotta the way I would if it were cream. I also picked some raspberries and strawberries from my Garden and made a little coulis to go around it. The result - RIDICULOUSLY GREAT! The texture was right on the money and the vanilla slighly sweet taste was perfect. The berry coulis took away any slight yogurty taste there may have been and boom - an amazing Panna Cotta with hardly any fat, little sugar and super low calorie! Let me tell you - it hit the spot! Those of you at the Embassy will be appreciating this on Tuesday when I serve it in the Cafe. The rest of you - Make it at home, you wont be sorry!
Posted on: Sun, 24 Aug 2014 14:20:48 +0000
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