Ina Garten has a lot of favourite dessert recipes, however she says one old school Italian dessert has two of her favourite flavors. Better of all, it’s a make-ahead deal with that appears elegant however is comparatively easy to make.
Ina Garten’s panna cotta with contemporary raspberry sauce is certainly one of her favourite dessert recipes
Garten demonstrated how one can make her panna cotta with contemporary raspberry sauce recipe throughout an episode of Barefoot Contessa. “I’m going to make an old-fashioned Italian dessert that combines my two favorite flavors — raspberries and cream,” she defined. “And the best part is, you can make it ahead.”
She whisked cream, yogurt, vanilla extract, and the seeds of a vanilla bean collectively in a bowl. “It’s a custard on the bottom and then fresh raspberries and sauce on the top,” Garten defined. “I always like to have vanilla bean in something that’s vanilla so you can not just see it, but you really taste the vanilla seeds. This way, it tastes like really good vanilla … It’s not a sweet flavor, it’s kind of a bitter flavor that kind of balances all the sweetness in it.”
In a pan set over low warmth, the Barefoot Contessa star mixed cream and sugar and warmed it simply till the sugar dissolved. Then she added softened gelatin to the combination and stirred it till the gelatin melted.
Garten poured the nice and cozy combination into the yogurt and cream and whisked all the things collectively. She added a “little bit of orange liqueur just to give it extra flavor.”
Garten served the panna cotta in easy water glasses and had a simple hack for pouring the combination with out a mess. She first put the combination right into a measuring cup so she might simply pour it into the center of every glass.
“It’s so much neater,” she defined.
The Barefoot Contessa star put the panna cotta within the fridge and later lined the dessert with plastic wrap and left them to relax in a single day. They’re such an ideal make-ahead dessert that they don’t should be served the subsequent day. “These can stay in the fridge for days,” she famous. “So you can really make it way in advance.”
Garten makes a simple selfmade raspberry sauce
Garten stated she loves a raspberry sauce on prime of the dessert. “Panna cotta’s great because it can have caramel on top, it can have chocolate on top — whatever you like,” she defined. “My particular favorite is raspberry sauce.”
She mixed raspberries, sugar, and water and simmered the combination for 4 minutes. Then Garten poured the cooked raspberries right into a meals processor, added seedless raspberry jam and raspberry liqueur, and processed it till it was clean.
Garten saved the sauce in a container within the fridge. When she was able to serve the dessert, she topped every custard with sauce and contemporary raspberries.
“It’s my favorite. I just adore this dessert,” she stated as she took a spoonful. “I love the sweet and the tart raspberries. And the custard just has this kind of orange liqueur and vanilla, hints of other things. It’s such a great dessert.”
She added, “If you make it for your friends, they’ll love you.”
The complete recipe is accessible on the Food Network web site.