Marietta’s pannacotta

Marietta’s pannacotta

Crema di Marietta

By
From
Tuscany
Serves
8
Photographer
Helen Cathcart

This creamy, custardy pudding made by Giancarlo’s mother, Marietta, is not like the more northern Italian pannacotta that wobbles as it is served. It is more like an English posset, set firm and not turned out. Do leave the fruits out if you prefer, or use any fruits to hand such as blueberries, halved strawberries, stoned cherries, the blackberries from the Blackberry Compote, quartered ripe apricots or figs. Use the leftover egg yolks to make the Saffron Custard.

Ingredients

Quantity Ingredient
3 egg whites
600ml whipping cream
75g caster sugar
1 orange, finely grated zested
1 teaspoon vanilla extract
1 teaspoon ground cinnamon, (optional)
32 raspberries, (optional)

Method

  1. Preheat the oven to 150°C. Whisk the egg whites in a large bowl until they are fluffy. Add the remaining ingredients (except the raspberries, if using) and whisk together until well combined. Pour into eight 8 cm ramekins, then put the ramekins into a roasting tray. Divide the raspberries (if using) evenly between the ramekins. Fill the tray with cold water until it comes halfway up the ramekins. Bake the pannacottas for 50 minutes–1 hour until they are firm to the touch. Remove from the oven and leave until they are just warm and serve, or leave to cool fully and chill in the fridge. Serve them warm or chilled (they will keep in the fridge for up to 3 days) with chilled Vin Santo and the ricciarelli biscuits.

Variation: Saffron pannacotta

  • Instead of using the orange, vanilla and cinnamon to flavour the dessert, use a good pinch of saffron strands that have been soaked in 1 tablespoon of very hot water for 15 minutes. Add this water and the saffron strands to the egg with the rest of the ingredients.
Tags:
Italy
Italian
Caldesi
Tuscany
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