Panna Cotta: Italy's Elegant Custard Made Easy
Panna Cotta: Italy's Elegant Custard Made Easy" is a collection of panna cotta recipes that are both simple and sophisticated. It is the perfect book for cooks who are looking for dessert and first-course recipes that have plenty of style but require little fuss.\ This collection of recipes highlights how panna cotta, much like vanilla ice cream, is a blank slate for flavor possibilities. By swapping out or adding in a few ingredients, an almost infinite number of flavorings and garnishes...
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Panna Cotta: Italy's Elegant Custard Made Easy is a collection of panna cotta recipes that are both simple and sophisticated. It is the perfect book for dessert recipes that have plenty of style but require little fuss. Born in the Piedmont dairy country of northeast Italy, panna cotta is a soft, creamy, eggless custard whose name translates as "cooked cream." Despite its luxurious texture and elegant presentation, panna cotta is simple to prepare: heat some heavy cream, add sugar, softened gelatin, and flavorings, and then chill until set. And though the name means cream, many of the panna cotta in this collection are reinterpreted with other dairy products, including plain milk, creme fraiche, buttermilk, yogurt, sour cream, cream cheese, and mascarpone cheese. This collection of recipes highlights how panna cotta, much like vanilla ice cream, is a blank slate for flavor possibilities. From the traditional—Vanilla Bean Panna Cotta with Balsamic Berries and Bittersweet Chocolate Panna Cotta—to nouveau interpretations—Lavender Panna Cotta with Blueberry Coulis and Muscovado Butterscotch Panna Cotta—there is a panna cotta recipe in this collection for most every taste and occasion. While panna cotta is traditionally a dessert, this collection includes a chapter on savory panna cotta recipes that follow the same theme as the sweet recipes—refined yet still uncomplicated—and reflect recent restaurant trends in serving panna cotta as a first course. Recipes include panna cotta made with vegetable purees, such as Cauliflower Panna Cotta with Truffle Oil, and panna cotta made with a variety of savory cheeses, such as Goat Cheese Panna Cotta with Arugula-Roasted Beet Salad. Readers are offered tips for adapting panna cotta to a wide variety of occasions, making the recipes suitable for weeknight dining, small supper parties, or large gatherings. Fuss-free entertaining tips are proffered as well as an appendix for locating harder-to-find ingredients and equipment. Includes 28 small, color photographs.
Chapter 1: Top 10 Panna Cotta FavoritesChapter 2: Chocolate, Caramel & Spice Panna CottaChapter 3: Fruit Panna CottaChapter 4: Spirited Panna Cotta Chapter recipes made with a variety of liqueurs & spirits)Chapter 5: Enlightened Panna Cotta Chapter recipes lighter in fat in calories)Chapter 6: Savory Panna Cotta Chapter savory recipes for appetizers and first courses)
