Recipe

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).