Tag: panna

Savory panna cotta with onions – Italian cuisine reinvented by Gordon Ramsay

Savory panna cotta with onions


First, soak the gelatine in cold water for 10 minutes.

Place cream, milk, parmesan, salt and pepper in a saucepan and mix well, then bring to the boil, stirring constantly, leave to cook for another 1 minute and turn off.
Remove from the heat and add the gelatine, after squeezing it gently, stirring immediately to dissolve it completely.

With a little caution, immediately transfer the mixture into the molds, while it is still hot, then let it cool first at room temperature and then in the fridge for at least 1 night.

Now focus on the onion: peel it and cut it first in half and then into thin slices.

Place it in a non-stick pan with salt and a little oil and cook over a low heat until it has wilted, then add the vinegar and sugar, let the vinegar evaporate and continue to cook for another 15 minutes or until it is soft and cooked .

Cut disks of the same diameter as the molds used for the panna cotta (or slightly larger) from the bread, then gently turn out the panna cotta.

Start assembling: place the bread discs on a cutting board or serving plate and place a panna cotta on each of them, then crown with a little onion.

Coarsely crumble the taralli and use them to complete the panna cotta.

The savory panna cotta with onions is ready, all you have to do is bring it to the table and amaze all your guests.

Pear tart with coffee panna cotta and chocolate flakes – Italian Cuisine

Pear tart with coffee panna cotta and chocolate flakes


1) Prepare the chips. Put it 1/2 glass of water and sugar in a low and wide saucepan, bring to a boil and simmer gently for 3-4 minutes. Meanwhile washed the pears and, with a mandolin, cut 8-10 slices of about 2 mm thick from the central part of each fruit. Transfer them in the sugar syrup, turn off the heat and leave them immersed for 1 minute. Drain them, align them on a baking tray lined with parchment paper and bake at 100 ° for 90-95 minutes.

2) Prepare the cocoa shortcrust pastry. Jumbled up flour with powdered sugar and cocoa. Add the yolk and then the cold butter into small pieces. Knead quickly with your fingertips until the mixture is crumbled. Form a ball, wrap it up in the film and transfer it to the fridge for 30 minutes.

3) You do the compote. Peel the pears, cut them into small pieces and transfer them to a non-stick pan with the lemon. Cook for 5 minutes; unite brown sugar and cook for 5 more minutes until you get a thick compote. Chop up the chocolate and melt it in a double boiler. With a kitchen brush, spread a 1.5 mm layer of melted chocolate on a sheet of baking paper; roll it up tightly and put it in the fridge to cool.

4) Roll out the pastry to 10 mm e coated a rectangular tart pan measuring 11x 35 cm. Prick the pasta, cover it with a sheet of baking paper and three handfuls of beans. Bake at 180 ° for about 15 minutes. Remove the beans and paper and continue cooking for another 15-20 minutes, until the pastry shell is cooked. Turn it out of the mold and let it cool on a serving dish.

5) Prepare panna cotta with coffee. Put soak the gelatin in cold water for 10 minutes. Reheat the cream with the sugar and when it is hot, dissolve the instant coffee and the squeezed gelatine. Jumbled up and let it cool. Stuff the pastry shell with the pear compote, leveling the surface well. Pour over the coffee panna cotta and transfer the tart to the fridge until the panna cotta has set.

6) Remove the tart from the fridge and garnish with the pear chips. Crush the cylinder of baking paper to break the internal layer of chocolate and obtain the flakes. Distribute them on the tart and serve.

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«Panna cotta recipe with pomegranate juice – Italian Cuisine


  • 200 g peeled almonds
  • 50 g brown sugar
  • 50 g almonds with the skin
  • 20 g corn starch
  • 2 pomegranates
  • an orange
  • honey
  • agar-agar
  • pear

For the recipe for «panna cotta with pomegranate juice, soak the peeled almonds in 500 g of water for 2 hours. Then blend the almonds and water. Filter to obtain at least 350 g of almond milk. Dissolve the corn starch in a small bowl with 50 g of almond milk.

Bring the other 300 g of almond milk to a boil with the sugar and 2 orange peels, then add the corn starch and let it thicken for 2 minutes. Pour everything into four bowls and let it cool, then let the «panna cotta set in the refrigerator for 1 hour. Squeeze 2 pomegranates, filter the juice and weigh 125 g. Squeeze the orange, filter the juice and weigh 100 g.

Collect the juices in a saucepan with a teaspoon of agar-agar and one of honey. Bring to a boil, turn off and cool down to room temperature. Pour the juice into the four bowls on top of the clotted panna cotta. Let it rest in the fridge for half an hour. Serve with thin slices of pear, peeled orange wedges and the skinned almonds, cut into fillets.

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