82 votesIn the age of fast food, there is little time to make elegant meals, what more luxurious desserts. Thank goodness there is such a thing as Panacotta, which is one of the finest Italian desserts ever conceived and probably the easiest to make. In this recipe, eminent Chef Charles Caruso demonstrates how to make a beautiful Pana Cotta, showing us how it is done and presented in his fine dining restaurant at the Hotel Aiglon—served in a beautiful plate with fresh berries, currants, strawberries and a delicious kiwi coulis. Pana cotta is a brilliant idea to serve in dinner parties because they can be made a day in advance and kept in the fridge. This version is bright and colorful,brings pleasure to the eyes, and will bring happiness to your guests the instant it is served. The radiant green coulis and gorgeous red fruits strike an intense contrast to the creamy panacotta.
The texture is the most crucial element in making this little Italian treat.The end result should be a lightly wobbly, not a rigid dessert. Twenty four hours is enough to set the cream and gelatin and more than that might make it a bit rubbery. When you slip it in your mouth, it should have a silky smooth feelthat is lighter than jell-o and oh-so divine.
Pana cotta is typically set in tiny molds as small as espresso cups. You can also use a ramekin to shape the panacotta. To make this recipe, you also need a funnel to pour the cooked cream onto the molds, as well as a pastry or piping bag and tip for decorating the dish with peaks of lovely cream. Gelatin sheets are used in this recipe to hold the cream together. This also allows a clearer and more transparent finish than gelatin powder.
Soak the gelatin in cold water for 1 liter of liquid fresh cream.Pour the cream in a deep frying pan.Add the granulated sugar, stir, and bring to a boil.As soon as the cream starts to boil add the sheets of gelatin. Stir nicely.
Choose molds you would want the cream to be molded into then pour the cream into them.Refrigerate for 24 hours to make panacotta.
After 24 hours, make the coulis. Peel then slice the kiwi into small pieces. Put them in a mixer, add ½ cup of water, and then puree with the powdered sugar.
Turn each panacotta out of the mold into a serving dish. Pour the coulisaround it. Surround the whole dish with small peaks of Chantilly or whipped cream (leave wide gaps),some topped with red currants and some topped with berries. Halve the strawberries then place a half on each gap of the peaks. Finish the presentation with a slice of kiwi on top the panacotta. Serve while chill. Bon appétit!
