Vanilla Panna cotta with Lemon marmalade and Vittorio Gentilin


Vittorio Biscuits
• 500 ml fresh cream
• 1 dl whole milk
• 100 g sugar
• 10 g isinglass sheets
• 1 vanilla pod
• Lemon marmalade
• 1 taft of wild fennel


Start the preparation by leaving the isinglass sheets to soak in cold water for at least eight minutes; in the meantime, heat the whole milk in a saucepan without boiling and dip the well squeezed isinglass sheets. In another saucepan gently stir the cream with sugar and vanilla bean, heat overlow heat and bring to a boil very slowly, turn off the heat and add the milk where you melted the isinglass.

Continue to mix and filter the mixture in the chosen moulds with a strainer. Cool the panna cotta in the refrigerator for at least eight hours. Serve the panna cotta well cooled and
compact on a plate, add lemon jam, chopped wild fennel leaves and Vittorio biscuits cut coarsely, to give the right crisp note to the cake.

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