Last year I took the Maya Kitchen cooking class featuring Bravo Ristorante’s Italian bestsellers. The only thing I made from the list so far is panna cotta, and a horribly modified version at that.
I love the creamy, understated, silky texture of panna cotta but was craving for a little textural contrast. Apparently there were crusty variations to this Italian dessert, a departure from the fruit topped goodies I’ve had before.
I was depending on an old bottle of strawberry pie filling in the pantry for topping but unfortunately it was past its prime. I substituted with a huge fresh Carabao Mango sliced in (hopefully, but not quite) attractive pieces to top the pie.
A mango panna cotta pie slice below. The crust was a little soggy (explanation in the crumb recipe!) and the mango slices were a little too thick. But OH the cooked cream was heavenly! The texture was similar to a light flan and the natural sweetness of the cream and the milk came through and was not overpowered by sugar. I could have eaten the whole pie alone! I swear that I dreamt of the pie that same night and craved for it the next day!
Any crumb pie crust recipe would work with this but I used Martha’s.
Panna Cotta (Recipe from Bravo Ristorante)
Good enough for one 9 inch pie.
If you prefer to cook it without the crust, half the recipe would make 4 1/2 cup individual servings. Personally, I think 1/2 cup of panna cotta is way too small a serving size
37 g whipping cream (~2 cups of cream)
37 g full cream milk (~2 cups of milk)
3.6g unflavored gelatin (that’s two Knox sachets)
3.4g white sugar (I ditched this entirely and just used honey to taste)
- Make the pie crust first before the panna cotta. Start cooking the panna cotta only if the crust is cool already.
- Mix whipping cream, milk and sugar in a saucepan
- Separate a half cup of the mixture in a small bowl or cup. Add gelatin to this and let stand for a few minutes.
- Cook the whipping cream mixture over low fire for 15 mins. Stir constantly to prevent the mixture from boiling. (At this point, I just poured honey on the mixture until it tasted ok. I left it a little bland because I was counting on the sweet crust and toppings)
- Add the gelatin+milk mixture and stir until the gelatin dissolves.
- Pour out into cups, molds or cooled pie crust.
Martha Stewart Living, June 2008
Makes one 9-inch crust
6 1/2 ounces graham crackers (12 crackers), finely ground (1 1/2 cups)
2 1/2 ounces (5 tablespoons) unsalted butter, melted
1/4 cup sugar (I normally reduce the amount of sugar in Martha’s recipes, but I intentionally made my cream base bland so this sugar level is ok)
1/8 teaspoon salt
Preheat oven to 350 degrees. Pulse graham cracker crumbs, butter, sugar, and salt in a food processor until combined.
Firmly press crumb mixture into bottom and up sides of a 9-inch pie dish. Bake until crust is fragrant and edges are golden, 12 to 14 minutes. Let cool completely on a wire rack. (Since R and I were going out on a date that day, I skipped this cooling part and poured the hot cream into the hot crust. Well I started pouring it until bits and pieces of the crust started floating to the top! I ladled carefully after that. Because of this shortcut, the crust was soggy and took on a chewy texture).
Maya Kitchen Culinary Arts Center
8th Floor, Liberty Building
835 A. Arnaiz Avenue
Legazpi Village, Makati City, Philippines
Tel:+632 892-5011 loc. 108
Ground Flr, Classica Tower
114 HV dela Costa St.
Salcedo Village, Makati, Philippines
Tel Nos. +632 886-7885; +632 750-3378
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