Grappa Panna Cotta

Grappa Panna Cotta

 

  • 2

    serves

  • Easy

    Difficulty

  • Preparation time

  • Cooking time

Ingredients

  • 3 ½ sheets gelatin
  • 1 ½ cups plus 2 ½ tbsp whipping cream
  • ¾ cup whole milk
  • ½ cup sugar
  • 2 tbsp good quality grappa
  • Good quality olive oil
  • Maldon sea salt

Preparation

Bloom the gelatin in cold water for 10 minutes, drain and screen out the excess. Bring the cream, milk and sugar to a boil over medium heat, remove from the stove and whisk in the gelatin until fully dissolved. Strain the mixture through a fine mesh sieve into a clean bowl and whisk in the grappa. Pour the panna cotta mixture into 6 ramekins and place in the refrigerator to set (overnight is best). Drizzle with the good olive oil and sprinkle a few flakes of Maldon on each one before serving.