An Italian dessert from from Top Chef star Fabio Viviani.
3-1/2 tsp gelatin powder of 6 sheets gelatin
2 cups whole milk
2 cups heavy cream
6 tbsp brown sugar
Tiny pinch of fine salt
1-1/2 tsp vanilla extract or the seeds of 1 vanilla pod
3 cups red wine
1/2 cup sugar or 1/2 cup honey
1 cinnamon stick
3 ribbons orange peel
Step 1: Put the gelatin and milk in a saucepan and let it bloom for about 20 minutes. Then add the cream, brown sugar and pinch of salt.
Step 2: Bring the mixture to a simmer over low heat, whisking to make sure the gelatin and sugar are dissolved. Then add the vanilla extract or seeds and whisk one more time.
Step 3: Transfer the cream mixture to a bowl and place the bowl in an ice bath for about 30 minutes to cool it down and help it thicken. Divide the mixture into 6 glasses and refrigerate for a minimum of 4-5 hours, preferably overnight.
Step 4: To prepare the wine syrup, place all the ingredients in a saucepan and bring to a boil. Reduce the liquid over medium heat to about 1/3 and cool it completely. Remove the orange peel.
Step 5: Serve the individual glasses of panna cotta with about 2 tbsp of wine syrup drizzled on top of each.
See more recipes from Fabio Viviani.
Reprinted with permission from Fabio Viviani's Fabio's Italian Kitchen (2013 Hyperion Books).