in Dessert Recipes, Italy

Anise panna cotta

updated

Spread the love

Ingredients for 10 servings:

  • 3 tsp, heaped aniseed
  • 350 ml milk
  • 300 ml cream
  • 80 g sugar
  • 1 shot of Marsala Cremovo
  • 3 sheets of gelatin

Instructions

Working time approx. 5 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 15 minutes; Total time approx. 4 hours 20 minutes

very delicate, not only at Christmas time

Toast the aniseed in a pan of oil until fragrant. Then add it to the milk, bring to a boil, let it bubble a few times, remove from the heat, and let it steep for an hour. Strain the aniseed milk through a sieve, heat again with the sugar and cream, but do not bring to a boil. Dissolve the soaked gelatin leaves in the mixture and season with a dash of Cremovo. Pour into dessert molds and refrigerate for about four hours until stiff.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Sapi cah jamur khas 'Sri Mira' – Beef with mushrooms and vegetables in spicy sauce

Lettuce hearts with mango and mozzarella in blood orange dressing