SPREZZATURA PANNA COTTA

by Natalie Balaban

Benjamin Siu, my Colavita partner, and I created this recipe for the Colavita Culinary Competition, where judge Tom Colicchio said it was one of the best panna cotta dishes he had ever tasted. Not often made at home, this panna cotta features ingredients that aren’t found in traditional recipes. It has the distinctive flavors of basil and lemon to brighten the sweet milk base. For a dessert that looks so complex, this recipe is extremely simple to make. Creamy and flavorful but not too sweet, this panna cotta has all of the things you look for in a nice dessert. Additionally, it looks beautiful when served and can be plated in many ways that will steer it from anything but plain. This panna cotta can be made all year round, but tastes especially good in the warmer seasons.

Serves: 3-6 Estimated Cook Time: 45 minutes

Ingredients

1 lemon, plus strips of zest for garnish

30-45 leaves fresh basil, plus more for garnish

454 grams whole milk

57 grams heavy cream

2 ½ tablespoons water

10.5 grams plain powdered gelatin

200 grams granulated sugar

1/8 teaspoon kosher salt

Directions

Panna Cotta:

1. Using a vegetable peeler, remove the zest from half of the lemon in wide strips, being careful to not remove any pith.

2. Cut two 6x6-inch squares of cheesecloth. Divide the basil leaves and lemon peel between them and tie all corners of the cheesecloth together with string to create sachet bags.

3. In a large pot, bring the milk and heavy cream to a boil over medium heat, being careful not to let it overflow. Remove the pot from the heat, add in the sachets and let the milk cool to room temperature, allowing the basil and lemon flavor to infuse. Alternatively, you can quicken the cooling time by pouring the milk mixture into a metal bowl and placing that in a larger bowl filled with water and ice. Stir until the mixture is cool.

4. Meanwhile, in a small bowl mix together the water and the gelatin until combined. Leave to sit for 5 minutes to bloom.

2 tablespoons unsalted butter

1 teaspoon vanilla extract

900 grams fresh whole strawberries

350 grams granulated sugar

1 ½ teaspoons water

1 teaspoon cornstarch

4 tablespoons Colavita balsamic vinegar

1 ½ teaspoons unsalted butter

5. Into the pot with the cooled infused milk mixture, pour the sugar and salt, whisking constantly. Bring this to a gentle boil over medium heat, continuing to whisk. Remove the sachets.

6. Pour the gelatin mixture into the pot and, whisking constantly, simmer on medium-low heat for 2 to 3 minutes to dissolve. Remove the pot from the heat. Add the butter and vanilla and stir until the butter is melted and everything is combined.

7. Divide the panna cotta mixture among ramekins or small glasses. Refrigerate until cool, at least 3 hours.

Strawberry Balsamic Sauce:

1. Hull strawberries and pulse them in a food processor until you have a chunky puree.

2. To a large pot, add the strawberries and sugar. Bring the mixture to a boil over medium heat and let it reduce by about a quarter, sitting occasionally to prevent burning or sticking and skimming off any foam that forms on top. The mixture will be slightly thickened and darker in color.

3. Meanwhile, in a small bowl, mix the water with cornstarch until there are no lumps.

4. With the strawberry mixture still over medium heat, add the balsamic vinegar and cornstarch slurry. Stir until the mixture boils and thickens.

5. Take the pot off the heat and stir in the butter. Once the butter fully dissolves your sauce is ready to serve. Alternatively, the sauce could be chilled in the fridge if preferred.

Assembly:

1. Remove the set panna cotta from the fridge and, using a butter knife, separate the sides of the panna cotta from the mold (if it’s not already loose). Invert onto a plate.

2. Add as much sauce to the panna cottas as you wish, garnish them with lemon zest and a basil leaf and serve.